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Curried Zucchini Soup

1 md Zucchini, chopped small, about 1 cup
1 md Yellow onion, minced
3 Carrots, sliced thin
2 md Yukon gold potatoes, chopped small
3 c 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.




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