Gussy up store-bought soup with a creamy, slightly spicy dollop of curried yogurt — no one will ever know it’s not homemade!
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- 1/2 c. plain low-fat yogurt
- 1 Tbsp. finely chopped fresh mint leaves
- 1/4 tsp. curry powder
- tsp. salt
- tsp. Pepper
- 2 qt. store-bought carrot soup
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- Step 1In small bowl, stir together yogurt, mint leaves, curry powder, salt, and pepper. (Makes 1/2 cup). Divide warmed, store-bought carrot soup among 8 bowls. Swirl 1 tablespoon yogurt mixture into each bowl.
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Gussy up store-bought soup with a creamy, slightly spicy dollop of curried yogurt — no one will ever know it’s not homemade!Advertisement – Continue Reading Below1/2 c. plain low-fat yogurt1 Tbsp. finely chopped fresh mint leaves1/4 tsp. curry powdertsp. salttsp. Pepper2 qt. store-bought carrot soupStep 1In small bowl, stir together yogurt, mint leaves, curry powder, salt, and pepper. (Makes 1/2 cup). Divide warmed, store-bought carrot soup among 8 bowls. Swirl 1 tablespoon yogurt mixture into each bowl.Kate SearsAdvertisement – Continue Reading BelowAdvertisement – Continue Reading BelowAdvertisement – Continue Reading Below
Curried Carrot Soup
