Recipe - Curried Carrot Soup

2 One half cup Chicken Broth
4 Carrots, Peeled & Sliced
One half teaspoon Curry Powder
1/8 teaspoon Hot Pepper Sauce
Salt & Pepper
Plain Lowfat Yogurt
Dillweed

Heat One fourth C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots &
Simmer Until Tender, About 15 Min. Drain.
Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce
Pan. Place Over Medium Heat. Stir in Remaining 2 &One fourth C. Broth, Curry
Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One
Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five
Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve
Immediately.