Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: in a large saucepan or stockpot, cook zucchini, carrots, onions in chicken broth about 20 minutes or until vegetables are tender. transfer to a blender or food processor in small batches; blend well. add cream cheese a little at a time and continue blending until cream cheese is melted. adjust seasonings to taste and serve hot or cold. garnish with shredded zucchini and caramelized onions.

Target recipe: bring zucchini and chicken broth to boil in heavy, medium saucepan. reduce heat to medium-low, cover and simmer until zucchini is very tender, about 15 minutes. working in batches, puree soup in blender until almost smooth. return soup to same saucepan. add cream, nutmeg and parmesan cheese; stir over low heat until warm. season to taste with salt and pepper.