Curried carrot soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Chicken Broth |
| 4 | Carrots, Peeled & Sliced | |
| ½ | teaspoon | Curry Powder |
| ⅛ | teaspoon | Hot Pepper Sauce |
| Salt & Pepper | ||
| Plain Lowfat Yogurt | ||
| Dillweed | ||
Directions
Heat ¼ 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&¼ 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.