Carrot Soup With Dill

Carrots and dill are a perfect taste combination; this lovely soup is as good hot as it is cold.

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :


1 tbsp vegetable oil
1 onion, coarsely chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) low-sodium fat-free chicken broth
1-1/2 lb carrots, peeled and coarsely chopped
½ tsp dried thyme, crumbled
¼ tsp salt
¼ tsp white pepper
¼ cup low-fat plain yogurt
1 tbsp finely chopped dill


  1. In a medium saucepan over medium heat, heat oil. Add onion and garlic and sauté 5 minutes or, until softened. Add broth, carrots, and thyme. Bring to boil, reduce heat, and simmer, uncovered, 40 minutes, or until vegetables are tender.
  2. Transfer in batches to a food processor or blender, cover, and puree until smooth. Add salt and pepper. To serve hot, ladle into bowls and garnish each with yogurt and dill. To serve cold, remove from heat and let cool to room temperature. Cover and refrigerate 3 hours.

Nutritional information: