Heat 1/4 c. Broth in heavy small saucepan over medium heat. Add carrots & simmer until tender, about 15 min. Drain.
Puree carrots in processor until smooth. Transfer to heavy large sauce pan. Place over medium heat. Stir in remaining 2 &1/4 c. Broth, curry powder & hot pepper sauce. Season with salt & pepper. (Can be prepared one day ahead. Cover & refrigerate. Bring to a boil. Reduce heat & simmer five min. Ladle soup into bowls. Garnish with yogurt and dill weed. Serve immediately.