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
my wife loved this despite hating all things curry. (I didn't tell her)
Didn't have cream so we served with a dollop of plain yogurt. Delicious!
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.