Moroccan Spiced Carrot Soup
From 365 Low Fat. Served cold.
- 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.