INGREDIENTS:

• 1/2 cup (1 stick) butter
  
• 1 clove garlic, chopped
  
• 1 cup grated celery
  
• 1 cup grated carrot
  
• 1 medium onion, grated
  
• 1 cup grated unpeeled zucchini
  
• 1/4 cup flour
  
• 1 pound fresh tomatoes, peeled and pureed
  
• 2 tablespoons brown sugar
  
• 1 tablespoon chopped fresh basil
  
• 1 teaspoon marjoram
  
• 1 bay leaf
  
• 4 cups chicken broth
  
• 1 teaspoon paprika
  
• 1/2 teaspoon curry powder
  
• Salt and freshly ground pepper, to taste
  
• 1/2 cup half-and-half

TO PREPARE:

Saute garlic, celery, carrot, onion and zucchini in butter.  Stir in flour, tomatoes, brown sugar, basil, marjoram, bay leaf, chicken broth, paprika, curry, salt and pepper and simmer for 30 minutes.  Remove bay leaf, stir in half-and-half and serve.

SERVES: 16

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