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