1. In 3-quart nonstick saucepan, heat oil. Add onion and saute until soft, about 5 minutes. 2. Add curry powder, coriander and cardamom; cook and stir 1 minute. Add carrots and broth. Bring to a boil; reduce heat. Simmer, covered, 20 minutes, or until carrots are tender. Strain broth into a large bowl. 3. In food processor or blender, puree carrots with part of the broth until smooth. Stir puree into broth. Cover and refrigerate until well chilled. Top each serving with 1 tablespoon yogurt; garnish with carrot curl and mint sprig, if desired. NOTES : 1. The carrots should be pared, then chopped into 1" chunks. 2. Optional: garnish with carrot curls and mint sprigs. 3. Weight Watchers Program - 3/4 cup serving provides 1/2 fat, 2 1/4 vegetables, 25 optional calories. Formatted in MasterCook 4 by Ellen Pickett
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4|
|Calories from Fat: 10 (12%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0.8mg||0 %|
|Sodium 510.8mg||18 %|
|Potassium 611.7mg||16 %|
|Total Carbohydrate 15.5g||5 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 11.6g|
|Protein 4.6g||7 %|
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Calories per serving: 86
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