Iced Curried Carrot Soup - cooking recipe

Ingredients

2 Tbsp. butter
2 onions, chopped
1 1/2 Tbsp. curry powder
2 lb. carrots, peeled and cut up
4 c. (1 qt.) chicken broth
1 c. white wine
16 oz. plain yogurt
garnish

Preparation

Saute onions in butter until soft.
Add curry and saute about 3 minutes.
Add carrots, broth and wine.
Bring to a boil and simmer 20 minutes or until carrots are tender.
Cool and puree. Just before serving, blend in yogurt and garnish with fresh parsley or cilantro.
Serves 8.