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Cream Of Zucchini, Carrot And Cucumber

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Ingredients

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	1 tablespoon butter
	1 onion, chopped (1 c)
	2 garlic cloves, minced
	2 zucchini, cut into half-rounds (2 c)
	3 carrots, scraped and sliced (2 c)
	2 cucumbers, peeled, cored and sliced
	1 tablespoon curry powder
	6 cups canned chicken or 6 cups vegetable broth
	1 cup heavy cream or 1 cup milk

Nutritional information

122.8

Calories

92 g

Calories From Fat

10.3 g

Total Fat

6.3 g

Saturated Fat

35.7 mg

Cholesterol

37 mg

Sodium

7.4 g

Carbs

1.6 g

Dietary Fiber

3.4 g

Sugars

1.8 g

Protein

155g

Serving Size

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Cream Of Zucchini, Carrot And Cucumber

Name: Cream Of Zucchini, Carrot And Cucumber
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10
Cuisine: American
Ingredients: : 1; : 1; : 2; : 2; : 3; : 2; : 1; : 6; : 1

Features:

Cuisine:

American

Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.

55 min
Serves 10
Easy

Ingredients

Directions

Cream of Zucchini, Carrot and Cucumber Soup, Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago Very easy to make , Um I just realized I never put the curry in and the dish is done cooking Did I miss this part?

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Steps

1 Done	Melt Butter in Large Soup Pot. Add Onions and Garlic. Add Vegetables, Curry, and Broth, Bring to a Boil, Then Simmer, Covered, For 20 Minutes.
2 Done	Remove from Heat. Allow to Cool Lukewarm. Using a Food Processor or Blender, Puree the Soup. Return to Pot; Add Cream or Milk; Heat Briefly and Serve Hot (or Chill and Serve Cold the Next Day).