Ingredients
2 small onions2 cups water1/2 pound carrots, cut into 1-inch pieces1/8 teaspoon celery salt1/8 teaspoon pepper2 cups diced zucchini (3 to 4 medium)1-1/2 teaspoons olive oil1-1/2 teaspoons butter1/2 cup chopped seeded tomatoes2/3 cup evaporated milk2 tablespoons minced fresh parsley
Preparation
Chop one onion; set aside. Quarter the other onion and place in a 3-qt. saucepan. Add the water, carrots, celery salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until carrots are tender. Transfer to a blender; cover and process until pureed. Return to the pan.
In a large skillet, saute zucchini and chopped onion in oil and butter until tender; add to carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes or until tomatoes are tender. Stir in milk and parsley; heat through.
