Curried Carrot Soupsoups/stews 2 1/2 cup chicken broth 4 carrots, peeled & sliced 1/2 teaspoon curry powder 1/8 teaspoon hot pepper sauce 1 salt & pepper 1 plain lowfat yogurt 1 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. |
