Recipe by Lorraine of AZ
Blending this soup with a cooked potato gives it a creaminess that you will love sipping. This soup has a lovely color and a lovely taste as well. It can be served hot on a cold day or, if the day is hot, served cold; and because there is no cream in it , it counts only 130 calories per serving.
- 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
Directions See How It's Made
- 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.
- 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.
- (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.).
- 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.
- Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.