Baby Carrot Soup with Ginger, Curry and Yogurt

Yield: 1 quarts
2 tablespoons vegetable oil
1 small onion, diced
2 teaspoons minced ginger
2 teaspoons minced garlic
1-2 tablespoons good quality curry powder
2 tablespoon honey or sugar
1 pound peeled and sliced carrots
4 cups chicken broth
1 teaspoon salt
1/2 cup plain yogurt

Heat the vegetable oil over medium-high heat in a heavy soup pot. Add the onion, ginger and garlic sauté for 5 minutes. Add the curry and honey sauté 2 minutes. Add the carrots, broth, and salt. Bring the soup to a boil, then lower it to a simmer. Cook the soup for about 30 minutes. Remove the soup from the heat and stir in the yogurt. Transfer the soup, in batches, to a blender and purée until smooth. Serve hot or chilled.