Instructions: 1. In a heavy stockpot over medium-high heat, saute onion in oil and sherry until soft (8 to 10 minutes). Add garlic, curry powder, carrot, and peas, and continue to cook, stirring frequently, for 5 minutes.

2. Add flour and cook for 2 minutes, stirring constantly. Do not let flour brown. Add stock and bring to a boil.

3. Lower heat and simmer soup, uncovered, for 10 to 12 minutes. Puree half the soup at a time, and then return to pot. Heat through. Adjust seasonings if needed, and serve hot, garnished with green onions and nonfat yogurt.

Makes 6 cups.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.