Cream Of Zucchini, Carrot And Cucumber Soup - cooking recipe

Ingredients

1 tablespoon butter
1 onion, chopped (1 c)
2 garlic cloves, minced
2 zucchini, cut into half-rounds (2 c)
3 carrots, scraped and sliced (2 c)
2 cucumbers, peeled, cored and sliced
1 tablespoon curry powder
6 cups canned chicken or 6 cups vegetable broth
1 cup heavy cream or 1 cup milk

Preparation

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.
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).