Curried Zucchini Chowder

1. Saute onion and garlic in margarine in large uncovered pot or dutch oven until onion is very soft and turning golden brown.

2. Stir in curry paste.

3. Saute for 1 minute.

4. Stir in remaining 7 ingredients.

5. Heat on medium, partially covered for 1 hour.

6. Remove and discard bay leaf.

7. Remove and reserve 2 cups soup.

8. Process remaining soup with hand blender or in batches in blender until smooth.

9. Combine reserved and pureed chowder.

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Nutrient	Quantity
Total fats	9.8114 g
Protein	17.3685 g
Carbohydrates	110.6348 g
Energy	569.3036 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.497 g
Water	1742.7814 g
Aspartic acid	3.0636 g
Calcium, Ca	260.4261 mg
Lutein + zeaxanthin	10591.1665 g
Fiber, total dietary	17.3661 g
Fatty acids, total saturated 22:0	0.0149 g
Carotene, beta	662.5727 g
Niacin	7.2389 mg
Vitamin A, RAE	126.9092 g
Arginine	0.8976 g
Riboflavin	0.6621 mg
Fatty acids, total polyunsaturated 15:0	0.005 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3035 g
Fatty acids, total saturated 20:1	0.0006 g
Glutamic acid	2.6812 g
Sodium, Na	178.193 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0342 g
Total lipid (fat)	9.8114 g
Manganese, Mn	1.905 mg
Fructose	10.0801 g
Proline	0.5051 g
Fatty acids, total saturated 16:0	1.2756 g
Fatty acids, total saturated 8:0	0.0006 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1488 g
Sucrose	2.5971 g
Choline, total	112.1558 mg
Sugars, total	22.9136 g
Serine	0.622 g
Fatty acids, total saturated 10:0	0.0842 g
Fatty acids, total saturated 18:0	0.7056 g
Vitamin B-6	2.3821 mg
Selenium, Se	4.0599 g
Ash	9.2498 g
Fatty acids, total saturated 18:1 undifferentiated	3.7751 g
Pantothenic acid	2.5699 mg
Phenylalanine	0.6298 g
Copper, Cu	0.8931 mg
Betaine	1.1112 mg
Thiamin	0.6704 mg
Retinol	72.192 g
Methionine	0.2414 g
Iron, Fe	6.0972 mg
Carbohydrate, by difference	110.6348 g
Phosphorus, P	500.3504 mg
Folate, total	217.2479 g
Tocopherol, gamma	0.0377 mg
Lycopene	0.115 g
Alanine	0.6398 g
Valine	0.7821 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	2.1562 g
Glycine	0.5349 g
Carotene, alpha	0.069 g
Glucose (dextrose)	9.8556 g
Fatty acids, total saturated 14:0	0.0349 g
Zinc, Zn	3.2634 mg
Isoleucine	0.5511 g
Fatty acids, total saturated 12:0	0.0289 g
Fatty acids, total polyunsaturated	2.654 g
Fatty acids, total saturated 14:1	0.01 g
Leucine	0.8561 g
Tocotrienol, alpha	0.0689 mg
Vitamin A, IU	1347.187 IU
Folate, DFE	217.2479 g
Tryptophan	0.1699 g
Vitamin C, total ascorbic acid	190.249 mg
Phytosterols	38.4315 mg
Fatty acids, total polyunsaturated 16:1 c	0.0099 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0384 g
Fatty acids, total saturated 20:0	0.005 g
Fatty acids, total saturated 6:0	0.0001 g
Starch	68.805 g
Tyrosine	0.4062 g
Vitamin B-12	0.0094 g
Vitamin K (phylloquinone)	31.9745 g
Fatty acids, total saturated	2.1808 g
Histidine	0.3154 g
Fatty acids, total monounsaturated	3.82 g
Threonine	0.4887 g
Folate, food	217.2479 g
Fatty acids, total polyunsaturated 17:0	0.0099 g
Fatty acids, total polyunsaturated 24:0	0.0149 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	0.9807 mg
Magnesium, Mg	227.161 mg
Lysine	0.8922 g
Potassium, K	3468.9732 mg
Cystine	0.1775 g
Fluoride, F	1.9566 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 clove	4.47	0.9918	0.015
Onion	1 cup	64	14.944	0.16
Potato	3 cups	346.5	78.705	0.405
Bay leaf	1	0	0	0
Zucchini	4 cups	84.32	15.4256	1.5872
Water	3.25 cups	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
cumin	0 teaspoon	0.9844	0.1161	0.0585
margarine	2 teaspoons	67.586	0.0846	7.567
vegetable stock powder	2 tablespoons	0	0	0
curry paste	0.5 teaspoon	0	0	0