Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Chicken Broth |
| 4 \N | Carrots, Peeled & Sliced |
| ½ teaspoon | Curry Powder |
| ⅛ teaspoon | Hot Pepper Sauce |
| \N \N | Salt & Pepper |
| \N \N | Plain Lowfat Yogurt |
| \N \N | 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.