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Chilled Carrot and Curry Soup

2 ts Olive oil
1 md Onion; chopped
4 md Carrots; peeled, thinly sliced
1/2 ts Curry powder (up to 1)
3 c Reduced-sodium or sodium-free chicken broth
Salt; freshly ground pepper
Plain yogurt; chopped cilantro for garnish


Heat oil in medium saucepan over medium-high heat. Add onions; cook until translucent. Add carrots and cook 5 minutes. Stir in curry powder. Add chicken broth, salt and pepper to taste.

Reduce heat to medium-low; simmer, covered, until carrots are tender, about 20 minutes. Remove from heat and puree in food processor fitted with metal blade or in blender. Chill; serve with dollop of yogurt and chopped cilantro.




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