Carrot and Zucchini Soup

Why settle for canned soup when you make your own heartier fresh-tasting soup without all those additives? This carrot and zucchini soup is pureed to make a deliciously filling soup to warm you on cool Autumn days. Enjoy with a slice of crusty whole-grain bread.

Cook Time: 30 minutes

Ingredients:

• 2 tsp olive oil
• 1 medium onion, finely chopped
• 1lb carrots, peeled and sliced
• 1lb zucchini, unpeeled and sliced
• 2 tsp curry powder
• 3 1/2 cups fat-free, low-sodium chicken broth
• 1/4 cup freshly chopped parsley

Preparation:

Sauté onions in a soup pot for 5 minutes, or until softened. Add carrots and zucchini, followed by curry powder. Stir for 1-2 minutes. Add chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until vegetables are tender. Add chopped parsley.

Transfer soup to a blender and blend until smooth, working in two batches.

Makes 6 servings.

Per Serving: Calories 81, Calories from Fat 16, Total Fat 1.8g (sat 0.2g), Cholesterol 0mg, Sodium 65mg, Carbohydrate 13.4g, Fiber 4g, Protein 2.8g

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