Creamless Creamy Carrot Soup With Herbs

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 lbs carrots, chopped (5 cups)
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 3 1/2 cups homemade chicken broth or 3 1/2 cups canned chicken broth
• 4 cups water
• 1 cup peeled baking potato, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3/4 teaspoon dill weed
• 1/2 cup plain low-fat yogurt

Recipe

• 1 heat oil in a large saucepot over medium heat. add onions and cook until translucent, 3 minutes. stir in carrots and celery; cook 10 minutes more. stir in garlic and cook 30 seconds.
• 2 add chicken broth, water, potato, salt, pepper, and dillweed. bring to boil, reduce heat and simmer, uncovered, 35 minutes. cool slightly. puree in a blender in batches.
• 3 (soup can be made ahead to this point. cool completely. cover and refrigerate up to 24 hours. reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
• 4 to serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. if you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
• 5 another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.