Dilled Carrot Soup

[Kquist]

Ginger Pear Gourmet (My former business) This is delicious hot or cold.

Dilled Carrot Soup

Yield: 5 – 6 servings

2 teaspoons butter
1 medium onion, diced
3 ½ cups chicken stock or broth
2 ½ cups carrots, peeled and chopped
¾ cup potato, peeled and cubed
1 Tablespoon flour
1/3 cup low-fat plain yogurt or sour cream
Salt and pepper to taste
1 tsp dried dill

In a heavy 3 quart saucepan, melt butter. Add onion and cook until soft, about 4 minutes. Stir in flour until well mixed. Add stock stirring until smooth. Add carrots, potato, salt and pepper. Bring to a boil.

Lower heat and simmer, covered, for approximately 10-15 minutes. Stir occasionally. Cook until carrots are just cooked. Add yogurt or sour cream

Transfer mixture to a blender and puree in batches until smooth. Add dill and serve hot. You can also serve this soup cold. Do not fill the blender more than half full to prevent hot soup from spilling.

NOTE: The potato acts as a thickening agent as the flour. The yogurt or sour cream add a bit of tang to this soup. Very good with crusty bread.