Carrot Soup with Dill
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Carrot Soup with Dill calories by ingredient
Introduction
You can consume this sweet and savory soup either hot or chilled. From the Reader's Digest 2 day diabetes diet. You can consume this sweet and savory soup either hot or chilled. From the Reader's Digest 2 day diabetes diet.Number of Servings: 4
Ingredients
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1 tbsp canola oil
1 onion chopped coarsely chopped
1 clove garlic, minced
2 cans (14.5 oz each) reduced sodium/fat chicken broth
1 1/4 lb carrots, coarsely chopped (4 cups)
1/2 tsp dried thyme, crumbled
1/4 tsp salt
1/4 tsp white pepper
1/4 cup plain yogurt (I used fat-free Fage Greek yogurt)
1 tbsp finely chopped dill
Directions
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.