Dilled Carrot Soup Recipe

Dilled Carrot Soup Recipe

6 first-course servings



1 1/2 cups chopped onions

2 cloves garlic, minced

6 cups reduced-sodium fat-free chicken broth

1 can reduced-sodium diced tomatoes, undrained

2 pounds carrots, cut into 2-inch pieces

1 medium Idaho potato, peeled, cubed

2-3 tablespoons lemon juice

1-1 1/2 teaspoons dried dill weed

Salt and white pepper, to taste

6 tablespoons fat-free plain yogurt

Shredded carrot, as garnish

Dill sprigs, as garnish


Saute onions and garlic in lightly greased saucepan until tender, about 5 minutes. Add broth, tomatoes and liquid, carrots and potato, heat to boiling. Reduce heat and simmer, covered, until vegetables are tender, about 15 minutes.


Process soup in food processor or blender until smooth. Add lemon juice and dill weed, season to taste with salt and white pepper. Serve soup warm or chilled. Top each bowl of soup with a tablespoons of yogurt, garnish with shredded carrot and dill sprigs.


Per Serving:

Calories: 139

% of calories from fat: 6

Fat (gm): 1

Saturated fat (gm): 0.1

Cholesterol (gm): 0.3

Sodium (mg): 88

Protein (gm): 4.4

Carbohydrate (gm): 30.5

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