Cream of Zucchini, Carrot and Cucumber Soup

• butter↗1 tablespoon
• onion↗1

  chopped (1 c)

• garlic cloves↗2

  minced

• zucchini2

  cut into half-rounds (2 c)

• carrots↗3

  scraped and sliced (2 c)

• cucumbers2

  peeled, cored and sliced

• curry powder↗1 tablespoon
• canned chicken or 6 cups vegetable broth6
• heavy cream or 1 cup milk↗1

Step-by-step instructions

1. 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. 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).