Creamless Creamy Carrot Soup With Herbs

• 2 tablespoons vegetable oil
• 1 cup chopped onion
• 2 lbs carrots, chopped (5 cups)
• 1 cup chopped celery
• 2 teaspoons minced garlic
• 3 1/2 cups homemade chicken broth or 3 1/2 cups canned chicken broth
• 4 cups water
• 1 cup peeled baking potato, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3/4 teaspoon dill weed
• 1/2 cup plain low-fat yogurt

1. Heat oil in a large saucepot over medium heat. Add onions and cook until translucent, 3 minutes. Stir in carrots and celery; cook 10 minutes more. Stir in garlic and cook 30 seconds.
2. Add chicken broth, water, potato, salt, pepper, and dillweed. Bring to boil, reduce heat and simmer, uncovered, 35 minutes. Cool slightly. Puree in a blender in batches.
3. (Soup can be made ahead to this point. Cool completely. Cover and refrigerate up to 24 hours. Reheat covered in saucepot, stirring occasionally, until hot, 20 minutes.).
4. To serve: ladle soup into bowls and garnish each bowl with a dollop of yogurt. If you like yours a little more tangy, you can swirl in an extra dollop of yogurt.
5. Another time you might like to try this soup substituting 1/4 teaspoon dried thyme leaves for the dillweed.

vegetable oil, onion, carrots, celery, garlic, chicken broth, water, baking potato, salt, fresh ground pepper, dill weed, yogurt

Taken from www.food.com/recipe/creamless-creamy-carrot-soup-with-herbs-140621 (may not work)