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Dilled Carrot Soup
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 63.4
Total Carbs 12.3 g
Dietary Fiber 2.7 g
Sugars 6.2 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 28.2 mg
Protein 1.7 g
Sodium 158.3 mg
Dietary Exchanges
, 2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
6 cup  low sodium vegetable broth
16 oz  canned unsalted diced tomatoes
2 lb  medium carrots
3 tbsp  fresh lemon juice
1 1/2 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
  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.

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