Directions:
- Melt butter in a small Dutch oven over low heat. Add zucchini, shallot, and garlic; cover and cook 15 minutes, stirring occasionally.
- Place mixture in container of an electric blender; add 1 cup chicken broth. Process until smooth. Pour mixture into Dutch oven; add remaining broth, whipping cream, salt, and curry powder. Cook over medium heat, stirring frequently, until hot.
- Ladle soup into individual serving bowls; garnish with croutons, and serve warm. Soup may also be served chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1025.3 Kcal (4293 kJ) | ||
| Calories from fat | 749.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 83.3g | 128% | |
|---|---|---|---|
| Cholesterol | 255.21mg | 85% | |
| Sodium | 4038.39mg | 168% | |
| Potassium | 5069.65mg | 108% | |
| Total Carbs | 39.87g | 13% | |
| Sugars | 3.27g | 13% | |
| Dietary Fiber | 10.55g | 42% | |
| Protein | 31.8g | 64% | |
| Vitamin C | 368.2mg | 614% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 9.7mg | 54% | |
| Calcium | 361.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 54.05 Kcal (226 kJ) | ||
| Calories from fat | 39.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.39g | 128% | |
|---|---|---|---|
| Cholesterol | 13.45mg | 85% | |
| Sodium | 212.89mg | 168% | |
| Potassium | 267.25mg | 108% | |
| Total Carbs | 2.1g | 13% | |
| Sugars | 0.17g | 13% | |
| Dietary Fiber | 0.56g | 42% | |
| Protein | 1.68g | 64% | |
| Vitamin C | 19.4mg | 614% | |
| Iron | 0.5mg | 54% | |
| Calcium | 19.1mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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