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Curried Zucchini Soup

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      Title: CURRIED ZUCCHINI SOUP
 Categories: Soups, Vegetables
      Yield: 6 Servings
 
      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.
 
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