Ingredients:
- 2 tsp canola oil
- 1 1/2 pounds zucchini, cubed
- 2 medium carrots, cubed
- 1 medium sweet onion, finely chopped
- 1 clove garlic, minced
- 1 tbsp curry powder or garam masala
- 1/2 tsp cinnamon
- 4 cups fat-free, low-sodium vegetable or chicken broth
Preparation:
In a Dutch oven or soup pot, sauté vegetables for 8-10 minutes, until slightly softened. Add curry powder and stir well to coat veggies. Cook for 1 minute. Add broth. Bring to a boil, then cover and simmer for 20 minutes.Allow the soup to cool a little, then, using a blender, puree the soup in batches until smooth.
Serve 6
Per Serving: Calories 65, Calories from Fat 16, Total Fat 1.9g (sat 0.1g), Cholesterol 0mg, Sodium 59mg, Carbohydrate 9.5g, Fiber 3g, Protein 2.8g
