Zucchini Soup - cooking recipe

Ingredients

4 cups chicken broth
5 zucchini, sliced
2 carrots, peeled and grated
1 medium onion, diced
8 ounces cream cheese, cubed
1 garlic clove, minced
seasoning salt, to taste
salt, to taste
pepper
shredded zucchini
onion, carmelized

Preparation

In a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. Transfer to a blender or food processor in small batches; blend well.
Add cream cheese a little at a time and continue blending until cream cheese is melted.
Adjust seasonings to taste and serve hot or cold. Garnish with shredded zucchini and caramelized onions.