Classic Cream Of Carrot Soup
|Condensed chicken broth||1 Can (10 oz)|
|Carrots||6 Medium, peeled and sliced|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Cream style cottage cheese||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Plain yogurt||1⁄2 Cup (8 tbs)|
Combine chicken broth, carrots, celery and onion in 3-quart saucepan.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes until vegetables are tender.
Transfer mixture to blender or food processor.
Add Cottage cheese; cover and blend until smooth.
Return mixture to saucepan.
Stir in milk, salt and pepper; heat through (do not boil).
Transfer mixture to tureen or serving bowl; dollop with yogurt.
Gently swirl yogurt into soup with spoon.
Sprinkle with croutons, if desired.