Nutritive Information
- Calories: 177.80cal
- Protein: 7.85g
- Fat: 12.95g
- Fiber: 1.71g
- Cholesterol: 40.54mg
- Vitamin A: 737.70RE
- Vitamin C: 9.85mg
- Vitamin D: 24.84 IU
- Thiamine: 0.10mg
- Riboflavin: 0.13mg
- Niacin: 3.62mg
- Vitamin B6: 0.19mg
- Folate: 27.64mcg
- Sodium: 898.20mg
- Calcium: 51.71mg
- Magnesium: 24.41mg
- Potassium: 521.08mg
- Iron: 1.19mg
Ingredients
- 1-3/16 Tablespoons Butter
- 1-3/16 cups Onion
- 0.6 Tablespoom Garlic clove minced
- 1-3/16 medium Zucchini
- 1-3/16 medium Cucumber
- 1-13/16 medium Carrot
- 0.6 Tablespoon Curry powder
- 28-13/16 ounces Chicken broth canned
- 0.6 cup Cream, heavy whipping
Instructions
- Cut zucchini into half-rounds. Peel, core and slice cucumber. Scrape and slice carrots.
- Melt butter in a large soup pot. Add onions and garlic. Add zucchini, cucumber, carrots and curry. Add the broth, bring to boil, then simmer at slow boil 20 minutes.
- Using a food mill, blender or food processor, puree the soup. Return to the pot; add cream; heat briefly and serve hot or chilled the next day.
