Curried Zucchini Soup

Servings: 6
Ingredients:

2 lb Zucchini, chopped
2    Scallions, sliced
2    Carrots, chopped
1 tb Curry powder
2 tb Butter or margarine
1 cn (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 1 1/2 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.