Source: dLife

A fresh vegetable soup with carrots, potato, dill, and tomatoes.

Servings

1 cooking spray
1.5 cup fresh chopped onion
2 medium garlic cloves , minced
6 cup vegetable broth
16 oz canned unsalted diced tomatoes , undrained
2 lb medium carrots , cut into 1/2-inch slices
1 potatoes, fresh, medium , peeled, cubed
2 tbsp fresh lemon juice
1.5 tsp dried dill weed
1 pinch salt and pepper
6 tbsp Yogurt, plain, low fat, 12g prot/8oz
2 tbsp shredded carrots

1 Heat a large saucepan, sprayed with cooking spray, over medium heat.
2 Add onions and garlic, saute until soft, about 5 minutes.
3 Add stock, tomatoes and their liquid, carrots, and potato and bring to a boil.
4 Simmer, covered, for 15 minutes, or until vegetables are soft.
5 In a food processor, process until smooth.
6 Stir in lemon juice and dill weed.
7 Season with salt and pepper.
8 Serve soup warm or cold, topping each serving with a tablespoon of yogurt and a teaspoon of shredded carrot.

You can also garnish with dill or parsley, if desired.