Carrot Zucchini Soup

Name: Carrot Zucchini Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2-4 servings.
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 olive oil; 1-1/2 teaspoons butter; 1/2 cup chopped seeded tomatoes; 2/3 cup evaporated milk; 2 tablespoons minced fresh parsley

TOTAL TIME: Prep: 30 min. Cook: 30 min. YIELD: 2-4 servings.

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

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 olive oil
1-1/2 teaspoons butter
1/2 cup chopped seeded tomatoes
2/3 cup evaporated milk
2 tablespoons minced fresh parsley

Directions

1. Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the 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; cover and process until pureed. Return to the pan.
2. In a large skillet, saute 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.

Nutrition Facts

1 cup: 133 calories, 6g fat (3g saturated fat), 17mg cholesterol, 127mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 5g protein.

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