Curried Carrot Soup


 This recipe serves 4


  • 2 1/2 cups chicken broth Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 4 large carrots, peeled and sliced Carrots, raw
  • 1/2 tsp curry powder Spices, curry powder
  • 1/8 tsp tabasco sauce Sauce, ready-to-serve, pepper, TABASCO
  • salt and pepper Peppers, sweet, red, cooked, boiled, drained, with salt
  • plain low yogurt Yogurt, plain, low fat, 12 grams protein per 8 ounce
  • dill


Step 1

Heat 1/4 cup broth in heavy small saucepan over medium heat. Add carrots and simmer until tender, about 15 mins. Drain. Puree in blender or processor until smooth.

Step 2

Transfer to heavy large saucepan. Place over medium heat. Stir in remaining 2 1/4 cups broth , curry powder and tabasco. Season with salt and pepper. (Can be done 1 day ahead. Cover and refrigerate)

Step 3

Bring to boil. Reduce heat and simmer 5 mins. Ladle into bowls. Top with yogurt. Garnish with Dillweed. Serve


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