ZUCCHINI CARROT SOUP

Zucchini Carrot Soup image

Provided by Raspberry Cordial

Time 20m

Yield 5 serving(s)

Number Of Ingredients 10

1/4 cup butter or 1/4 cup margarine
3 cups zucchini, unpeeled and grated
1 cup carrot, grated
3/4 cup onion, chopped
1/4 cup flour
2 cups water
1 cup milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup monterey jack cheese

Steps:

Melt butter in a heavy saucepan. Add zucchini, carrot and onion. Saute until onion is soft and clear.
Sprinkle with flour and stir well. Add water, milk, salt and pepper. Heat and stir until thickened, about 5 minutes.
Puree soup in batches in blender. Return to pot.
Add cheese. Stir to melt. Serve.

Nutrition Facts : Calories 250.7, Fat 18.1, SaturatedFat 11.3, Cholesterol 51.4, Sodium 700.9, Carbohydrate 14.2, Fiber 1.9, Sugar 3.5, Protein 9.2

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