Creme de Carotte

Name: Creme de Carotte
Ingredients: 5 large (about 1 1/4 pounds) carrots, sliced; 1 potato, sliced; 1/2 teaspoon minced gingerroot, or to taste; 8 cups water; 2 chicken bouillon cubes; Salt, to taste; 2 to 3 tablespoons snipped fresh dill; Nonfat plain yogurt as a garnish, if desired

8 ingredients

4 steps

Ingredients

5 large (about 1 1/4 pounds) carrots, sliced
1 potato, sliced
1/2 teaspoon minced gingerroot, or to taste
8 cups water
2 chicken bouillon cubes
Salt, to taste
2 to 3 tablespoons snipped fresh dill
Nonfat plain yogurt as a garnish, if desired

Directions

1

In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt.
2

Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender.
3

In a food processor or blender puree the soup in batches and return to pan.
4

Reheat until hot, stir in the dill, and garnish with the yogurt.