Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Zucchini, chopped |
| 2 | Scallions, sliced |
| 2 | Carrots, chopped |
| 1 tablespoon | Curry powder |
| 2 tablespoons | Butter or margarine |
| 1 can | (13.75 oz) chicken broth |
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.