Source: dLife

A fresh carrot and dill soup that can be served warm or cold.

Servings

1 cooking spray
1.5 cup fresh chopped onion
2 medium garlic cloves , minced
6 cup low sodium vegetable broth
16 oz canned unsalted diced tomatoes
2 lb medium carrots , cut into 1/2-inch slices
3 tbsp fresh lemon juice
1.5 tsp dried dill weed
1 pinch salt
1 pinch white pepper
6 tbsp plain nonfat yogurt
2 tbsp shredded carrots
3 oz fresh dill weed , or parsley sprigs (optional, for garnish)

1 Spray cooking spray into medium skillet and heat on medium.
2 Cook onions, and garlic 5 minutes or until soft.
3 Mix in stock, tomatoes and liquid, and sliced carrots. Let boil.
4 Lower heat, place lid on pot, and simmer 15 minutes or until vegetables are soft.
5 Using a blender or food processor, puree soup until creamy and lump free. Mix in lemon juice and dill weed. Sprinkle with salt and pepper.
6 Mix in lemon juice and dill weed. Sprinkle with salt and pepper.
7 Chill soup or serve warm. When ready to serve, top with yogurt, carrots, and dill sprigs.