Title: Chilled Carrot and Curry Soup
Categories: None
Yield: 1 Servings

2 ts Olive oil
1 md Onion; chopped
4 md Carrots; peeled, thinly
-sliced
1/2 ts Curry powder (up to 1)
3 c Reduced-sodium or
-sodium-free chicken broth
Salt; freshly ground pepper
Plain yogurt; chopped
-cilantro for garnish

Preparation time: 15 minutes Cooking time: 25 minutes Yield: 2 servings

1. Heat oil in medium saucepan over medium-high heat. Add onions; cook
until translucent. Add carrots and cook 5 minutes. Stir in curry powder.
Add chicken broth, salt and pepper to taste.

2. Reduce heat to medium-low; simmer, covered, until carrots are tender,
about 20 minutes. Remove from heat and puree in food processor fitted with
metal blade or in blender. Chill; serve with dollop of yogurt and chopped
cilantro.

Nutrition information per serving: Calories ....... 145 Fat ............. 5
g Cholesterol .. 0 mg Sodium ...... 890 mg Carbohydrates .. 21 g Protein
....... 7 g

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997