Moroccan Spiced Carrot Soup
From 365 low fat. Served cold.
Steps
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 chicken 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 yogurt or sour cream.
Garnish with fresh mint.
Serve cold.
Ingredients
margarine, scallion, curry powder, ground coriander, ground cardamom, ground cinnamon, carrots, chicken broth, plain yogurt, of fresh mint