Curried Carrot Soup
1 lbs of carrots
3 cups chicken broth
1/2 cup chopped onion
1 garlic clove
2 tbsp fresh grated ginger
2 tsp curry powder
1/2 tsp cumin
1 cup milk
1/2 cup plain yogurt
1/4 cup finely chopped cilantro
In a large saucepan, combine carrots, broth, onion, garlic, ginger, curry powder and cumin. Heat til boiling. Simmer, covered, over medium heat, until vegetables are very tender, about 20 minutes. Le stand, uncovered, until lukewarm.
Transfer to a blender, purée until very smooth. Transfer to a large bowl. Stir in milk and season to taste with salt and pepper. Cover and refrigerate until chilled, 2 to 3 hrs.
Top each serving with a swirl of yogurt and a sprinkling of cilantro.
