In a large pan, saute shallots and garlic in grape seed oil until fragrant. Add zucchini, curry powder, and pepper and continue to saute for 1-2 minutes. Add vegetable stock until vegetables are just covered in liquid. Simmer for 10-15 minutes or until zucchini is tender.

Pour into a blender or use a hand blend and blend until pureed. Transfer back to pan, add cream, stir, and simmer.

Meanwhile, in a separate bowl, add feta cheese and chopped mint. Drizzle with olive oil and stir until oil has coated the cheese.

Ladle soup into a new bowl. Add a dollop of sour cream a d few spoonfuls of the feta cheese minutes and garnish with roasted almonds. Serve and enjoy!