CREAM OF ZUCCHINI, CARROT AND CUCUMBER SOUP

Cream of Zucchini, Carrot and Cucumber Soup image

Provided by Trish Hall

Time 45m

Yield 10 servings

Number Of Ingredients 9

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Ingredients

2 tablespoons butter
2 onions, chopped (2 cups)
1 tablespoon chopped garlic
2 zucchini, cut into half-rounds (2 cups)
2 cucumbers, peeled, cored and sliced
3 carrots, scraped and sliced (2 cups)
1 tablespoon curry powder
6 cups canned chicken broth
1 cup heavy cream

Steps:

Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 585 milligrams, Sugar 6 grams, TransFat 0 grams