fbnr.comCurried Carrot Soup
Makes 6 servings
Curried Carrot Soup
Image © Publications International, Ltd.
Curried Carrot Soup


Ingredients
2 tablespoons vegetable oil
1 cup chopped onion (1 large)
1-1/2 teaspoons curry powder
3-1/2 cups low-sodium chicken broth
1 pound carrots, peeled and sliced (4 cups)
2 stalks celery, sliced (1 cup)
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon Original TABASCO® brand Pepper Sauce
1 tablespoon cornstarch
2 cups plain yogurt
   
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.
McIlhenny Company (TABASCO® brand Pepper Sauce)
© McIlhenny Company (TABASCO® brand Pepper Sauce)
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