Directions:
- Heat olive oil in the bottom of a large pot.
- Add onion and sauté until onion is somewhat translucent.
- Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
- Add water.
- Bring to a boil.
- Add carrots, garlic, and celery.
- Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
- Remove from heat and cool for 5 minutes.
- Puree soup in food processor until smooth.
- Add milk, dried spices, and_half_ the fresh dill.
- In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
- To serve, ladle carrot soup into bowl and garnish with yogurt sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.49 Kcal (362 kJ) | ||
| Calories from fat | 11.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 2% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 80.68mg | 3% | |
| Potassium | 372.83mg | 8% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 6.26g | 25% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 4.55g | 9% | |
| Vitamin C | 5.1mg | 9% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 0.6mg | 3% | |
| Calcium | 105mg | 10% | |
| Amount Per 100 g | |||
| Calories | 56.1 Kcal (235 kJ) | ||
| Calories from fat | 7.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.82g | 2% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 1% | |
| Sodium | 52.33mg | 3% | |
| Potassium | 241.8mg | 8% | |
| Total Carbs | 9.41g | 5% | |
| Sugars | 4.06g | 25% | |
| Dietary Fiber | 1.66g | 10% | |
| Protein | 2.95g | 9% | |
| Vitamin C | 3.3mg | 9% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 0.4mg | 3% | |
| Calcium | 68.1mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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