1. Cut into cubes zucchini and peeled potatoes. Cut the onions roughly.
2. Prepare chicken broth (fresh or freeze-dried).
3. In a casserole, heat 2 tablespoons of oil. When it is hot, pour the onions and garlic and sprinkle with curry (you can be generous but if the presence of curry surprises you, put in a little the first time).
4. Stir constantly, until the onions are soaked with curry. Pour 1 liter of water (including the broth).
5. Add the potatoes and 5 to 10 minutes later, the diced zucchini.
6. Cook for 20 minutes. The soup should not boil. Add salt and pepper.
7. Mix (preferably as much as possible, this soup is better smooth). It's ready!