Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 tablespoons olive oil
4 cups diced carrots	Wash, peel and trim
½ cup large onion, diced	Wash, peel and dice
½ teaspoon salt
¼ teaspoon black pepper
2 cups nonfat plain Greek yogurt
1 cup reduced sodium chicken broth
1 can (14 oz.) fat free evaporated milk
½ teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon all spice
Dash cayenne pepper
2 tablespoons toasted pepitas (shelled pumpkin seeds)	Optional for garnish

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large stock pot heat oil to medium high heat
2	Add onions. Cook until tender. Add carrots, coriander, cinnamon, allspice and cayenne and heat through
3	Add chicken broth and bring to boil. Reduce heat and simmer until carrots are tender. About 40 minutes.
4	Remove from heat, puree in food processor.
5	Stir in evaporated milk. Return to heat.  Simmer for 20 minutes. Serve hot. Top with yogurt and pepitas	Temperature check must reach 165 °F degrees