Cream of Zucchini, Carrot and Cucumber Soup
Updated October 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 25 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
2 onions, chopped (2 cups)
1 tablespoon chopped garlic
2 zucchini, cut into half-rounds (2 cups)
2 cucumbers, peeled, cored and sliced
3 carrots, scraped and sliced (2 cups)
1 tablespoon curry powder
6 cups canned chicken broth
1 cup heavy cream
Nutritional analysis per serving (10 servings)
11 grams carbs; 36 milligrams cholesterol; 152 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 2 grams fiber; 584 milligrams sodium; 3 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
This is a perfect example of when less is best. I used part vegetable and part chicken broth. And backed off the cream to 1/2 cup. Lovely and light. Season to taste.
I added a scoop of whey protein powder when blending/pureeing it. It made it more of a real meal and thickened it too.
I found 6 cups of chcken broth to be too much! I prefer a thicker soup so next time will reduce broth and/or add potatoes.