In large saucepan, heat oil over medium heat; cook zucchini, onions, celery, garlic, curry powder, salt, cinnamon and pepper, stirring occasionally, for 10 minutes or until softened. Sprinkle with sugar; pour in stock and bring to boil. Reduce heat to medium; simmer for 20 minutes or until vegetables are very tender. In blender, pure zucchini mixture, in batches, until smooth. Pour into clean saucepan; reheat but do not boil. Season with more salt and pepper to taste. Try topping with a dollop of yogurt and a spoonful of chutney. Source: Canadian Living magazine, Apr 95 Presented in article by Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (1171g)|
|Recipe Makes: 8|
|Calories from Fat: 12 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.4g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 4243.6mg||146 %|
|Potassium 270.1mg||7 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 19g|
|Protein 1.4g||2 %|
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Calories per serving: 95
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