CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Cream of Zucchini, Carrot and Cucumber Soup image

Provided by Lisa Fuller

Time 35m

Yield 10 1-cup servings, 10 serving(s)

Number Of Ingredients 9

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

Steps:

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.
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).

Nutrition Facts : Calories 122.8, Fat 10.3, SaturatedFat 6.3, Cholesterol 35.7, Sodium 37, Carbohydrate 7.4, Fiber 1.6, Sugar 3.4, Protein 1.8