Carrot Soup with Dill
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp canola oil1 onion chopped coarsely chopped1 clove garlic, minced2 cans (14.5 oz each) reduced sodium/fat chicken broth1 1/4 lb carrots, coarsely chopped (4 cups)1/2 tsp dried thyme, crumbled1/4 tsp salt1/4 tsp white pepper1/4 cup plain yogurt (I used fat-free Fage Greek yogurt)1 tbsp finely chopped dill
In a medium saucepan over medium heat, heat the oil. Add the onion and garlic, saute 5 minutes or until softened. Add the broth, carrots, and thyme. Simmer, uncovered until the vegetables are very tender, about 40 minutes.
In batches, puree the soup in a blender. Add salt and pepper. To serve hot, ladle into bowls and garnish each bowl with the yogurt and dill. To serve cold, remove from heat, let cool to room temperature, then chill in the refrigerator. Garnish just before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LMIKUTA.
In batches, puree the soup in a blender. Add salt and pepper. To serve hot, ladle into bowls and garnish each bowl with the yogurt and dill. To serve cold, remove from heat, let cool to room temperature, then chill in the refrigerator. Garnish just before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LMIKUTA.
Nutritional Info Amount Per Serving
- Calories: 126.8
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,060.2 mg
- Total Carbs: 17.8 g
- Dietary Fiber: 5.6 g
- Protein: 4.1 g
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