Recipe - Creamy Orange-Carrot Soup

1 tablespoon Margarine or butter
1 pound Carrots, scraped & thinly
Sliced
2/3 cup Chopped onion
2 cup Water
Salt to taste
1/8 teaspoon Freshly ground black pepper
ds Ground cloves
Three fourths cup Orange juice
One half cup Plain nonfat yogurt

In a saucepan, melt the butter, add the carrots & onion. Saute for about 5
minutes. Add water, salt & pepper. Bring to a boil, reduce heat, cover &
simmer for 25 minutes or until carrots are tender. With a slotted spoon,
transfer the vegetables to a blender or processor, add 1 cup of the cooking
liquid & puree the vegetables. Return the puree to the remaining broth. Add
the cloves & orange juice. Heat the soup until it begins to boil. In a
bowl, combine the yogurt with One half cup of the hot soup. Add the yogurt
mixture to the pan, stirring well. Don't boil the soup after the yogurt has
been added. Serve hot or cold. 6 servings.

Here is a lowfat carrot soup from Jane Brody's Good Food Gourmet book.

From: Vonlisa@aol.com converted to MM by Donna Webster
donna@webster.demon.co.uk Submitted By DONNA WEBSTER
DONNA@WEBSTER.DEMON.CO.UK On MON, 20 NOV 1995 115742 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini