1/2 c. diced onion
1/2 c. diced carrot
4 cloves garlic
1 c. dry sherry
2 tsp. curry powder
6 oz. cooked salmon
2 c. plain non-fat yogurt
2 1/2 c. fluid non-fat milk
1/4 c. unsalted tomato puree
1/6 tsp. liquid hot pepper sauce
2 tsp. low-sodium Worcestershire sauce
1/4 tsp. natural smoke flavor

Combine the onion, carrot, garlic, sherry and curry powder. Simmer 30 minutes in a covered pot. If using canned salmon, place the salmon in a strainer and rinse in cold running water for 1 minute. Remove any bone or skin from the salmon.

Transfer the cooked vegetables, including the broth, and the salmon to a blender. Puree until smooth. Return the blended mixture to the soup pot. Whisk in the yogurt and milk. When thoroughly blended, add the liquid pepper sauce, Worcestershire sauce and smoke flavoring. Heat through until hot; do not over cook or the yogurt will curdle. Garnish with lemon slices and mint leaves. Serve hot or cold.