Recipe courtesy of Padma Lakshmi
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Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
4 to 6 servings

Ingredients

  • 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

Directions

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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