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- 3 California avocados, peeled and cubed
- 3 Cups chicken broth
- 1 Cup plain low-fat yogurt
- 2 garlic cloves, pressed
- 1 ½ to 2 teaspoons curry powder
- ½ tsp salt
- ¼ tsp ground white pepper
- sour cream (optional)
Process first 7 ingredients in a blender until smooth, stopping to scrape down sides.
Cover and chill 1 hour.
Dollop each serving with sour cream, if desired.