Cream of Zucchini, Carrot and Cucumber Soup

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

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    183 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 8 grams protein; 40 milligrams cholesterol; 967 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

10 servings

Preparation

1. 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.
2. 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.