Ingredients:6 large carrots (3 lbs), peeled and cut into 1/2" pieces1 large onion, chopped2 Tbsp peanut oil or vegetable oil2 cloves garlic, minced1 Tbsp curry powder3 cups low sodium vegetable or chicken broth1/2 tsp salt1 13 oz can light coconut milk1 Tbsp pure maple syrupTopping: 1/2 cup plain Greek yogurt2 Tbsp fresh dill, choppedDirections:In a large, covered stock pot, sauté carrots and onion in oil for 7-10 minutes over medium heat, stirring occasionally. Add garlic, curry powder and salt and simmer and additional minute. Add broth and bring to a boil. Reduce heat and simmer 10-12 minutes, until carrots are tender.Using a food processor or blender, puree half the soup at a time. Be careful not to fill the blender to full. Return soup to the pot, add maple syrup and combine. Combine yogurt and dill to make mixture. Top soup with yogurt and dill mixture and serve.
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