Chilly Dilly Carrot Soup

• 4 cups chicken broth
• 4 cups baby carrots (about 1 pound)
• 1 medium red potatoes, scrubbed and quartered
• 1 large handful dill sprigs (including stems)
• 1 small handful fresh chives
• 1 12 tablespoons unsalted butter
• salt & freshly ground black pepper
• 23 cup plain yogurt
• 2 tablespoons dill, chopped (leaves only)
• 1 tablespoon fresh chives, choppped

1. To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
2. Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
3. Remove herbs and discard.
4. Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
5. Season soup with salt and pepper to taste.
6. Cover and refrigerate, at least 2 hours and up to 48 hours.
7. Soup can be thinned with a little water when serving, if desired.
8. To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
9. Cover and refrigerate at least 2 hours and up to 48 hours.
10. To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
11. Garnish with a sprig of dill.

chicken broth, baby carrots, red potatoes, handful dill, chives, butter, salt, plain yogurt, dill, fresh chives

Taken from www.food.com/recipe/chilly-dilly-carrot-soup-407782 (may not work)