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1 lb. carrots sliced (8 medium)
1 medium onion, coursely chopped
1 clove garlic, minced
1 - 1.5 tsp. curry powder
0.5 tsp dried thyme crushed
1 bay leaf
1 - 10.75 oz can chicken broth
2 oz. Neufchatel cheese cubed
1 C skim milk
Plain yogurt
In a 3-quart saucepan combine carrots, onion, garlic, curry, thyme, bay leaf and chicken broth. Bring to boiling. Reduce heat; cover and simmer 20 minutes or till the vegetables are tender. Remove bay leaf. In blender container process half the carrot mixture and half the Neufchatel; repeat with remaining carrot mixture and remaining Neufchatel. Return all pureed mixture to saucepan; add smik milk and heat through. Top each serving wiht about 1 tbsp plain yogurt, swirling with spoon. Makes 4 servings.
Low fat and delicious
1 medium onion, coursely chopped
1 clove garlic, minced
1 - 1.5 tsp. curry powder
0.5 tsp dried thyme crushed
1 bay leaf
1 - 10.75 oz can chicken broth
2 oz. Neufchatel cheese cubed
1 C skim milk
Plain yogurt
In a 3-quart saucepan combine carrots, onion, garlic, curry, thyme, bay leaf and chicken broth. Bring to boiling. Reduce heat; cover and simmer 20 minutes or till the vegetables are tender. Remove bay leaf. In blender container process half the carrot mixture and half the Neufchatel; repeat with remaining carrot mixture and remaining Neufchatel. Return all pureed mixture to saucepan; add smik milk and heat through. Top each serving wiht about 1 tbsp plain yogurt, swirling with spoon. Makes 4 servings.
Low fat and delicious
