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Potato Carrot Soup with Dill and Tomatoes
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 30 minutes
Difficulty: Easy

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
, 3 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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Ingredients Directions
  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.

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