1 lb. carrots, sliced
1 med. onion, coarsely chopped
1 clove garlic, minced
1 tsp. curry powder (optional)
1/2 tsp. dried thyme (crushed)
1 bay leaf
10 3/4 oz. chicken style broth
2 oz. Neufchatel cheese
1 c. skim milk
Plain yogurt

In a 3 quart saucepan combine carrots, onion, garlic, curry powder, thyme, bay leaf and broth. Bring to boiling. Reduce heat, cover and simmer 20 minutes or until the vegetables are tender. Remove bay leaf.

In blender process half the carrot mixture and half the Neufchatel. Return all pureed mixture to saucepan, add skim milk and heat through. Top each serving with 1 tablespoon plain yogurt, swirling with spoon. Serves 4.