2 1/2 c  Chicken Broth
4    Carrots, Peeled & Sliced
1/2 ts Curry Powder
1/8 ts Hot Pepper Sauce
Salt & Pepper
Plain Lowfat Yogurt
Dillweed

Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots &
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 &1/4 C. Broth, Curry
Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One
Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five
Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve
Immediately.