Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Chicken Broth Salt and Pepper
4 Carrots, Peeled and 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 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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