Cream of Zucchini, Carrot and Cucumber Soup

“Delicious curried soup! I clipped this recipe from the Detroit Free Press many years ago. Very easy to make.”
READY IN:
35mins
SERVES:
10
YIELD:
10 1-cup servings
UNITS:
US

Ingredients Nutrition

Directions

  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. 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).

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