Recipe - Best: Curried Zucchini Soup

1 tablespoon Vegetable oil
5 cup Zucchini, chopped [=1 1/2lb]
2 Onions, chopped
1 Celery stalk, minced
1 Garlic clove, minced
2 teaspoon Curry powder
Three fourths teaspoon Salt [approx]
One half teaspoon Cinnamon
One fourth teaspoon Pepper [approx]
1 teaspoon Packed brown sugar
6 cup Vegetable stock, or water

In large saucepan, heat oil over medium heat; cook zucchini, onions,
celery, garlic, curry powder, salt, cinnamon and pepper, stirring
occasionally, for 10 minutes or until softened.

Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to
medium; simmer for 20 minutes or until vegetables are very tender.

In blender, pure zucchini mixture, in batches, until smooth. Pour into
clean saucepan; reheat but do not boil. Season with more salt and pepper to
taste.

Try topping with a dollop of yogurt and a spoonful of chutney.

Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth
Baird: "Only The Best" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini