Dhivya Subramanian’s vegan recipe calls for homemade curry paste, but store-bought works great too if you’re short on time.

When zucchini is piled high in the markets, I think soup. Almost every summer, my mom used to make a simple cold soup from zucchini and onions simmered in chicken broth, blended until chunky and ...

For the soup, put the zucchini, onion, broth, garlic, curry powder, bay leaf, cayenne, white pepper and salt into a 4- to 5-quart heavy pot. Bring to the boil over high heat, then reduce the heat to ...