Heat oil in large saucepan over medium-high heat. Add onion and curry powder; cook 3 to 5 minutes or until onion is translucent.
Reduce heat to low. Add chicken broth, carrots, celery, bay leaf, cumin and TABASCO® Sauce; mix well. Heat to boiling; reduce heat and simmer 25 minutes or until vegetables are tender. Remove bay leaf.
Spoon mixture in several batches into blender or food processor; blend until smooth. Add cornstarch to yogurt in small bowl and stir until well blended.
Gradually add yogurt to soup mixture, stirring after each addition. Serve with additional TABASCO® Sauce, if desired.
Note
Low-fat or nonfat plain yogurt may be substituted for regular yogurt.
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