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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Potato Carrot Soup with Dill and Tomatoes

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	133.4

Total Carbs	26.6 g

Dietary Fiber	5.5 g

Sugars	12.8 g

Total Fat	1.2 g

Saturated Fat	0.2 g

Unsaturated Fat	0.1 g

Potassium	80.1 mg

Protein	4.5 g

Sodium	569.2 mg

Dietary Exchanges 1.2 Fat, 2.7 Vegetables, 0.0 Fruits, 0.1 Milk, 0.2 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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Servings

Ingredients

Directions

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