Curried zucchini soup

6 servings

Ingredients

QuantityIngredient
2poundsZucchini, chopped
2Scallions, sliced
2Carrots, chopped
1tablespoonCurry powder
2tablespoonsButter or margarine
1can(13.75 oz) chicken broth

Directions

In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp-tender, about 8 to 10 minutes, stirring frequently.

Add chicken broth and 1½ cups water. Bring to boil; reduce heat to low, cover and simmer for 7 to 10 minutes or until vegetables are tender.

Remove saucepan from heat. In bowl of food processor, process half the soup, about 3 cups, until smooth. Pour pureed soup back into saucepan with remaining soup; heat through, if necessary.

Season with salt to taste. Serve with a fresh tossed garden salad.

Makes 6 servings.

Women's World

Posted by Jim Vorheis. Courtesy of Fred Peters.