Yield: 4 servings

• 4 cups sliced carrots
• 2 cups low-fat, low-sodium chicken broth
• 2 cups skim milk
• 3 teaspoons lemon juice
• ½ teaspoon curry

1. In a medium saucepan combine carrots and broth. Cover. On high heat bring to a boil and reduce heat until broth simmers. Add milk and cook slowly for about 10 to 15 minutes, or until carrots are tender.
2. Process carrot mixture, one cup at a time, in a blender until smooth. Add lemon juice and curry, and blend well.
3. Serve chilled.

Nutrition facts (per serving): Calories 93, Carbohydrate 18 grams (g), Fiber 4 g, Protein 10.2 g, Total fat 1 g, Cholesterol 0 milligrams (mg), Sodium 99 mg