Spiced Carrot And Yogurt Puree

750 g/11/2 lb carrots, scraped and sliced
salt
250 ml/8 fl oz plain low-fat yogurt
pinch of mace
freshly ground black pepper

Place the carrots in a saucepan of boiling salted water and simmer for about 15 minutes until they are tender.

Drain, reserving the cooking liquid. Blend the carrots to a purée in a liquidizer with the yogurt, or rub through a sieve. Add a little carrot cooking liquid, if necessary.

Return the mixture to the rinsed-out pan and stir in the mace and salt and pepper to taste. Reheat carefully and serve.

SERVES 6