Recipe - Creamy Carrot Soup

3 cup Water
1 Bouillon cube
4 cup Carrots, cut or sliced up in circles
1 Golden delicious apple,
peeled and cubed
2 tablespoon Brown sugar
ds Cinnamon
2 teaspoon Curry powder
2 tablespoon Lowfat plain yogurt
Fresh chives (opt)

In large saucepan, bring water and bouillon to boil. Set aside. In
separate saucepan, steam apple and carrot for 15 minutes or until very
tender. Remove from heat.

Puree in batches, carrot and apple with broth. Pour into large bowl.
Stir in sugar, cinnamon and curry powder.

Chill in refrigerator for at least an hour or until ready to serve.
Pour into bowls and serve with dollop of yogurt. Garnish with chives.
Makes 6 servings.

Nutritional content per serving: 92 calories, 22 grams carbohydrates,
1 gram fat, 2 grams protein, 5 grams dietary fiber, 207 milligrams
sodium, trace milligrams cholesterol.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip