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

1. In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt.
2. Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender.
3. In a food processor or blender puree the soup in batches and return to pan.
4. Reheat until hot, stir in the dill, and garnish with the yogurt.

carrots, potato, gingerroot, water, chicken bouillon cubes, salt, dill

Taken from www.foodnetwork.com/recipes/creme-de-carotte-recipe.html (may not work)