In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced onion and 2 minced garlic cloves, stirring for 3-4 minutes until golden.

Sprinkle in 2 teaspoons of yellow curry powder, stirring to coat. Sauté for an additional minute to let the spices bloom.

Add 4 cups of chopped yellow zucchini and 1 teaspoon of salt. Sauté for 4-5 minutes until zucchini starts to soften.

Pour in 4 cups of chicken broth and stir well. Cover and bring to a rolling boil, then reduce heat and simmer.

Cover and let the soup simmer for 10-14 minutes until the zucchini is very soft.

Using an immersion blender, carefully puree the soup until smooth. Alternatively, let it cool slightly and use a stand blender.

Taste and adjust seasoning, adding more salt or curry powder as desired.

Ladle into bowls and garnish with sour cream and thin zucchini slices.