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Carrot Zucchini Soup Recipe

Photo by: Taste of Home

Here's an easy way to get kids to eat their vegetables. Carrots were never my family's favorite, but with this delicious soup, they hardly know they're eating them. -Joanne Novellino, Bayville, New Jersey

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2-4 Servings
Prep: 30 min. Cook: 30 min.

Ingredients

2 small onions
2 cups water
1/2 pound carrots, cut into 1-inch pieces
1/8 teaspoon celery salt
1/8 teaspoon pepper
2 cups diced zucchini (3 to 4 medium)
1-1/2 teaspoons Crisco® Pure Olive Oil
1-1/2 teaspoons butter
1/2 cup chopped seeded tomatoes
2/3 cup evaporated milk
2 tablespoons minced fresh parsley

Directions

Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender or food processor; cover and process until pureed. Return to the pan.
In a large skillet, saute the zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through. Yield: 2-4 servings.

Nutrition Facts: 1 serving (1 cup) equals 133 calories, 6 g fat (3 g saturated fat), 17 mg cholesterol, 127 mg sodium, 16 g carbohydrate, 3 g fiber, 5 g protein.

Carrot Zucchini Soup published in Reminisce Extra February 2002, p53