Soup is the ultimate comfort food when the weather is chilly. I've adapted this recipe from a great little book called "Recipes from the Night Kitchen" by Sally Nirenberg. It's a great addition to any soup lovers library. I have found many of the recipes to be easily adapted to SCD and gluten free diets.
2 TBSP. Butter
1/4 cup Onion, finely chopped
2 Cloves Garlic, pressed
1 TBSP Curry Powder (Madras style)
1 teas. Ginger, finely minced or grated
2 Zucchini, chopped
1/4 to 1/2 cup Celery, chopped fine
1/4 to 1/2 cup Carrots chopped fine
4 cups Chicken Stock
1 cup Yogurt Cream
Minced Green Onions and Cilantro for Garnish
Melt butter in a saucepan or stockpot. Saute onions, garlic, curry powder, ginger, zucchini, celery and carrots until tender. Add chicken stock and cook to a slight boil and simmer for 15 to 20 minutes. Stir in yogurt and heat through. Serve with garnish.
Here's a link for a Madras Curry Powder recipe.