Carrot and Cilantro Soup

Category: Carrots, Soups

Servings: 4 persons


  • 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


  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.