Moroccan Spiced Carrot Soup
From: dicentra

From 365 Low Fat. Served cold.

SERVES 4

• 2 teaspoons margarine
• 1/2 cup chopped scallion
• 2 teaspoons curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 4 cups carrots, peeled and chunked
• 3 1/2 cups vegetable broth
• 1/2 cup plain soy yogurt
• fresh mint

In a large saucepan, melt margarine. Add scallions and cook over medium heat until soft, about 2 minutes.

Add curry powder, coriander, and cardamom; cook, stirring for 1 minute.

Add carrots and vegetable broth.

Bring to a boil over high heat. Reduce heat and cover, and simmer until carrots are tender, about 20 minutes.

In a food processor or blender, puree mixture, in batches if necessary, until smooth.

Pour into a bowl. Cover and refrigerate until chilled.

Dollop each serving with 1 T soy yogurt

Garnish with fresh mint. Serve cold.