Cream of Zucchini, Carrot and Cucumber Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make. Ingredients:
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 |
Directions:
1. Melt butter in large soup pot. Add onions and garlic. Add vegetables and broth, bring to a boil, then simmer, covered, for 20 minutes.
2. 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).
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