Ingredients Jump to Instructions ↓

  1. 2 1/2 c Chicken Broth

  2. 4 Carrots, Peeled & Sliced

  3. 1/2 ts Curry Powder

  4. 1/8 ts Hot Pepper Sauce

Instructions Jump to Ingredients ↑

  1. 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.


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