Dilled Carrot Soup

• 1 12 cups chopped onions
• 2 garlic cloves, minced
• 6 cups reduced-sodium fat-free chicken broth
• 1 (16 ounce) can reduced-sodium diced tomatoes, undrained
• 2 lbs carrots, cut into 2-inch pieces
• 1 medium potato, peeled, cubed
• 2 -3 tablespoons lemon juice
• 1 -1 12 teaspoon dried dill weed
• salt and white pepper
• 6 tablespoons plain fat-free yogurt
• shredded carrot, as garnish
• dill sprigs, as garnish

1. saute onions and garlic in lightly greased saucepan until tender, about 5 minutes.
2. add broth, tomatoes and liquid, carrots and potato; heat to boiling.
3. reduce heat and simmer, uncovered, until vegetables are tender, about 15 minutes.
4. process soup in food processor or blendar until smooth.
5. add lemon juice and dill weed; season to taste with salt and white pepper.
6. serve soup warm or chilled.
7. top each bowl of soup with a tablespoon of yogurt; garnish with shredded carrot and dill sprigs.

onions, garlic, chicken broth, tomatoes, carrots, potato, lemon juice, dill, salt, yogurt, carrot, dill sprigs

Taken from www.food.com/recipe/dilled-carrot-soup-518734 (may not work)