2 small onions

2 cups water

1/2 pound carrots, cut into 1-inch pieces

1/8 teaspoon celery salt

1/8 teaspoon pepper

2 cups zucchini, diced

1-1/2 teaspoons olive oil

1-1/2 teaspoons butter

1/2 cup tomatoes, peeled, seeded and diced

2/3 cup evaporated milk

2 tablespoons fresh parsley, minced

Directions

Chop up one of the onions and set aside. Take the other onion and cut into quarters. Place this onion into a 3-quart saucepan. Add water, carrots, celery salt and pepper. Bring to a boil. Reduce heat and cover. Simmer soup for 20 minutes, or until the carrots are nice and tender.

Transfer soup mixture into a blender or food processor. Cover and process until pureed. Return mixture to pan.

In a large skillet, saut? zucchini and chopped onion in the oil and butter until they are tender. Add to the carrot mixture. Stir in tomatoes. Cover and simmer for 10 minutes, until the tomatoes are tender. Stir in milk and parsley. Heat thoroughly.

Makes 2 to 4 servings.