Carrot and Cilantro Soup

Ingredients

• 2 bunches carrots, sliced
• 2 14-oz. cans fat-free chicken broth
• 3/4 tsp. curry powder
• 1 cup plain low-fat yogurt
• 1/2 cup fresh cilantro leaves, chopped

Instructions

1. Bring carrots, broth, and curry powder to a boil in 3-quart saucepan. Reduce heat; cover & cook until carrots are very tender.
2. Puree in blender or food processor. Stir in yogurt and cilantro.

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Root Connection