Preparation:
Heat 1/4 cup broth in heavy small saucepan over medium heat. Add carrots and simmer until tender, about 15 min. Drain. Puree carrots in processor until smooth. Transfer to heavy large sauce pan. Place over medium heat. Stir in remaining 2 and1/4 cup broth, curry powder and hot pepper sauce. Season with salt and pepper. Can be prepared one day ahead. Cover and refrigerate. Bring to a boil. Reduce heat and simmer five min. Ladle soup into bowls. Garnish with yogurt and dill weed. Serve immediately. |
