This recipe came from Organic Gardening.
Ingredients:
2 cup sliced carrots 3 cup reduced sodium chicken broth 1/4 C chopped red onion 1 clove garlic 3/4 tsp ground cumin 1/2 tsp salt 1/4 tsp ground coriander 1/4 tsp black pepper 1 large summer squash, chopped 3/4 cup low fat plain yogurt Fresh chives, cut in 1/4" lengths (garnish)
Preparation:
In large saucepan, combine carrots and broth. Cover and bring to a boil. Lower heat to medium and simmer until carrots begin to soften, about 7 minutes.
Add onion, garlic, cumin, salt, coriander, pepper, and all but 4 tablespoons of squash. Cover, raise heat to high, and bring to a boil. Reduce heat to low and simmer, covered, until vegetables are very tender and flavors are blended, 15 to 20 minutes.
In food processor or blender or with a hand blender, puree soup until smooth. Pour into bowl, cover, and chill 1 hour.
Stir yogurt into soup until combined. Divide into 4 bowls and garnish each with a tablespoon of reserved squash and chives.