Recipe - Curried Zucchini Soup

1 md Zucchini, chopped small,
about 1 cup
1 md Yellow onion, minced
3 Carrots, cut or sliced up thin
2 md Yukon gold potatoes, chopped
small
3 cup Vegetable broth
Curry, salt, pepper, garlic
powder to taste

In a soup pot, saute the onion until translucent. Add broth and remaining
veggies, cook until veggies are tender. Season to taste and run half of the
soup and veggies through a blender or food processor for a creamier
texture.

This soup is delicious hot or cold and only takes about 30 minutes to make.
Posted to fatfree digest V97 #044 by "susan.j.mcgee"
susan.j.mcgee@ArthurAndersen.com on 97