Cold Carrot Soup

Cold Carrot Soup

 3 cup carrots, cleaned & sliced
2 cup potatoes, peeled & sliced
3 (14 1/2 oz.) cans clear chicken broth
1 sm. onion, sliced
2 bay leaves
1/2 to 1 tsp. cumin
1 (8 oz.) container non-fat plain yogurt
3 to 4 green onions, green part only, chopped (garnish only)

Place all ingredients but yogurt in a pot, cook until both the potatoes and
carrots are soft, about 20 minutes.  Cool 10 minutes. Remove bay leaves, take
ingredients and yogurt and place in food processor in batches.  Process until
smooth.  Chill.  Serve in bowls, garnish with a spoonful of plain yogurt and
green onion.


Source:

rec.food.cooking, rec.food.recipes