Cold Curry Carrot Soup
|Carrots||1 Pound, pared|
|Canned chicken broth||34 1⁄4 Ounce (2 1/2 Cans Of 13 3/4 Ounce Each)|
|Onion||1 Medium, halved|
|Curry powder||1 1⁄2 Teaspoon|
|Yogurt||1 1⁄2 Cup (24 tbs)|
|Thin cucumber slices||3 (Upared Ones)|
|Carrot||1 , pared and coarsely grated|
1 Fit the food processor with a slicing disk and slice carrots.
2 In a large saucepan, add carrots, chicken broth, salt and pepper; bring to a boil.
3 Lower the heat and simmer for 10 minutes or until carrots are fork-tender.
4 In the food processor, lice the onions too.
5 In a skillet, heat the butter nd saute onions for 5 minutes along with curry powder. Stir occasionally.
6 Fit the food processor with the steel blade and puree the carrot mixture in batches, until smooth.
7 Blend in the yogurt and onon mixture until smooth.
8 Transfer to the serving bowls and chill.
9 Stir well, and garnish with sliced cucumber and grated carrot.