Ingredients :

• 2 tsp (10 ml) polyunsaturated oil or margarine
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 2 lbs (1 kg) carrots, peeled and chopped
• 4 cups (1 L) chicken stock
• freshly ground pepper, to taste
• 1 cup (250 ml) low fat yogurt
• 1 tsp (5 ml) cornstarch
• 4-5 tbsp (60-75 ml) chopped parsley
• 3 tbsp (45 ml) chopped chives, to garnish

Procedure :

1. Heat oil in pan, add onion and garlic and sauté for 5 minutes, stirring occasionally.
2. Add carrots, chicken stock and pepper and bring to a boil. Reduce heat and simmer, partially covered, for about 20 minutes until carrot is tender. Cool for a few minutes.
3. Puree soup, return to rinsed pan and reheat soup gently.
4. Add some hot soup to combined yogurt and cornstarch mixture and stir well.
5. Add yogurt mixture to soup and heat, stirring.
6. Just before serving, add parsley. Pour soup into a heated tureen and serve garnish with chives.

Makes 10-12 servings.