Zucchini Carrot Soup

Adapted from a Company's Coming Cookbook. A favourite.

• Ready In: 20 mins
• Serves: 5

Ingredients

• 1⁄4 cup butter or 1⁄4 cup margarine
• 3  cups zucchini, unpeeled and grated
• 1  cup carrot, grated
• 3⁄4 cup onion, chopped
• 1⁄4 cup flour
• 2  cups water
• 1  cup milk
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  cup monterey jack cheese

Directions

1. Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear.
2. Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes.
3. Puree soup in batches in blender. Return to pot.
4. Add cheese. Stir to melt. Serve.