Creme de Carotte
- 5 large (about 1 1/4 pounds) carrots, sliced
- 1 potato, sliced
- 1/2 teaspoon minced gingerroot, or to taste
- 8 cups water
- 2 chicken bouillon cubes
- Salt, to taste
- 2 to 3 tablespoons snipped fresh dill
- Nonfat plain yogurt as a garnish, if desired
In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender. In a food processor or blender puree the soup in batches and return to pan. Reheat until hot, stir in the dill, and garnish with the yogurt.
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