Deliciously smooth, cream of carrot soup topped with a swirls of plain yogurt. Reduce the calories of this soup by using lowfat or nonfat dairy products and chicken broth.

Cream of Carrot Soup

1 (10 3/4-ounce) can condensed chicken broth
6 medium carrots, sliced
1 cup chopped celery
1 cup chopped onion
1 cup cottage cheese
2 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 plain yogurt
Croutons (optional)

1. In a 3 quart saucepan, combine condensed chicken broth, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes, or until vegetables are tender.
2. Transfer the mixture to a blender. Add the cottage cheese; cover and blend until mixture is smooth. (Or, working with half the mixture at a time, process in a food processor.)
3. Return mixture to saucepan. Stir in the milk, salt and pepper; heat through but do not boil.
4. Transfer mixture to tureen; dollop with yogurt. With a spoon, gently swirl the yogurt into the soup. Sprinkle with croutons, if desired.

Makes 6 servings.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.