2 tbsp. olive oil
3 zucchinis
2 celery stalks
1 medium onion
6 garlic cloves
2 (15 oz. ea.) cans chicken broth (Swanson)
1/2 tsp. salt
2 tsp. curry powder

Chop all vegetables in small pieces, and place in large saucepan with olive oil. Cook over medium heat for about 10 minutes, adding salt and curry powder as the vegetables cook. Add the chicken broth and cover pan with a lid. Cook for about 15 minutes, stirring occasionally, until vegetables are soft enough for food processor. Puree until smooth, creamy texture.

Submitted by: Vince Clancy