5 cups Chicken Stock (or magic mineral broth from Rebecca Katz cookbook “Cancer Fighting Kitchen” would be perfect!)
½ teaspoon lemon zest
2 teaspoon honey
1-2 tablespoons curry powder, depending on how strong you like the curry flavor (I use 2)
1 teaspoon salt
1 cup plain yogurt (Greek style is best because it is higher in protein and has a thick, creamy texture)
Heat olive oil in 5-quart stockpot and sauté the onion until transparent. Add the carrots, stock, lemon zest, honey and curry powder. Bring to a boil, lower heat, cover and simmer until tender. Cool slightly.
Puree in a food processor, blender or Vitamix. Return to pot and stir in yogurt.