Curried Zucchini Soup

2 lb Zucchini, chopped
2 Scallions, sliced
2 Carrots, chopped
1 tb Curry powder
2 tb Butter or margarine
1 cn (13.75 oz) chicken broth

In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp-tender, about 8 to 10 minutes, stirring frequently.

Add chicken broth and 1 1/2 cups water. Bring to boil; reduce heat to low, cover and simmer for 7 to 10 minutes or until vegetables are tender.

Remove saucepan from heat. In bowl of food processor, process half the soup, about 3 cups, until smooth. Pour pureed soup back into saucepan with remaining soup; heat through, if necessary.

Season with salt to taste. Serve with a fresh tossed garden salad.

Makes 6 servings.

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