Cathleen's Kitchen

EASY CHILLED CARROT SOUP

Ingredients:
2 TBLsps. vegetable oil
1 large onion, chopped
1 1/2 tsps. curry powder
3 1/2 cups chicken broth
1 lb. carrots, sliced
2 stalks celery, sliced
1 bay leaf
1/2 tsp. ground cumin
1/2 tsp. Tabasco pepper sauce
1 cup milk
1 cup cottage cheese

In a large saucepan heat oil; cook onion and curry 3 to 5 minutes. Add broth, carrots, celery, bay leaf, cumin and Tabasco pepper sauce; mix well. Cover; simmer 25 minutes or until vegetables are tender. Remove bay leaf. Spoon about 1/3 of the carrot mixture, milk and cottage cheese into container of blender or food processor. Cover; process until smooth. Pour into serving bowl. Repeat with remaining mixture, milk and cottage cheese. Cover; refrigerate until chilled. Serve with additional Tabasco pepper sauce, if desired.
Serves 8.
Calories: 120
Fat: 5g

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