Recipe courtesy of Padma Lakshmi

Creme de Carotte

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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


  1. 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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