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CURRIED CARROT SOUP

Category:    Soups, Desserts
Yield:4 servings
 
  2 1/2 c  Chicken Broth                            Salt & Pepper
      4    Carrots, Peeled & Sliced                 Plain Lowfat Yogurt
    1/2 ts Curry Powder                             Dillweed
    1/8 ts Hot Pepper Sauce               
 
  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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