Curried Carrot Soup

04.11.2008 | Author: Cook | Posted in Soups
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Curried Carrot Soup


Servings: 4
Ingredients: 

  • 2 1/2 c  Chicken Broth
    • 

  • 4    Carrots, Peeled and Sliced
    • 

  • 1/2 ts Curry Powder
    • 

  • 1/8 ts Hot Pepper Sauce
    • 

  • Salt and Pepper
    • 

  • Plain Lowfat Yogurt
    • 

  • Dillweed
    •

Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots and
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 and1/4 C. Broth, Curry Powder and Hot Pepper Sauce. Season With
Salt and Pepper. (Can Be Prepared One Day Ahead. Cover and Refrigerate. Bring
To A Boil. Reduce Heat and Simmer Five Min. Ladle Soup Into Bowls. Garnish
With Yogurt And Dillweed. Serve Immediately.





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