Curried carrot soup

Yield: 4 servings

Measure Ingredient
2½ cup Chicken Broth
4 Carrots, Peeled & Sliced
½ teaspoon Curry Powder
⅛ teaspoon Hot Pepper Sauce
Salt & Pepper
Plain Lowfat Yogurt
Dillweed

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.

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