Creamy Carrot Soup

• 1 medium onion, chopped
• 2 Tbsp. butter or margarine, melted
• 2 lbs. carrots, scraped and sliced
• 3 c. chicken broth, divided
• 1 c. half and half
• 1/4 tsp. coarsely ground pepper
• pinch of salt
• 1 8 oz. carton plain yogurt
• 1 tsp. dill weed
• Garnish: fresh dill weed

1. Cook onion in butter in Dutch oven over medium heat, stirring constantly.
2. Add carrots and 1 cup broth.
3. Bring to a boil; cover reduce heat and simmer until carrots are tender.
4. Carefully spoon into blender; process until smooth.
5. Return to Dutch oven; add remaining broth, half and half, pepper and salt.
6. Cook over low until thoroughly heated, stirring constantly.
7. With a wire whisk, stir in yogurt, at room temperature, and dill weed.
8. Serve hot or chilled.

onion, butter, carrots, chicken broth, ground pepper, salt, yogurt, dill weed, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50272 (may not work)