Creamless Creamy Carrot Soup With Herbs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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