Title: Curried Carrot Soup
Categories: Soup
Yield: 4 Servings
| 2 1/2 | c | Chicken Broth |
| 4 | | Carrots, Peeled & Sliced |
| 1/2 | ts | Curry Powder |
| 1/8 | ts | Hot Pepper Sauce |
| | | Salt & Pepper |
| | | Plain Lowfat Yogurt |
| | | Dillweed |
Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots &
Simmer Until Tender, About 15 Min. Drain.
Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce
Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry
Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One
Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five
Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve
Immediately.