In a large saucepan
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
puree the soup
in batches and return to pan. Reheat until hot, stir in the dill, and garnish
with the yogurt.