Cream of Zucchini, Carrot and Cucumber Soup

Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.

• Ready In: 35 mins
• Serves: 10
• Yields: 10 1-cup servings

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, curry, 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).