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Add a photoServings: 6
Ingredients
- 5 lrg carrots - (abt 1 1/4 lbs) sliced
- 1 x potato sliced
- 1/2 tsp chopped gingerroot or possibly to taste
- 8 c. water
- 2 x chicken bouillon cubes Salt to taste
- 2 Tbsp. snipped fresh dill - (to 3) Nonfat plain yogurt as a garnish if you like
Directions
- In a large saucepan or possibly casserole set over medium-high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt. Bring to a boil and simmer, covered, for 15 to 20 min, or possibly till carrots are tender.
- In a food processor or possibly blender puree the soup in batches and return to pan. Reheat till warm, stir in the dill, and garnish with the yogurt.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 6 servings | |
| Calories 55 | |
| Calories from Fat 5 | 9% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.16g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 306mg | 13% |
| Potassium 353mg | 10% |
| Total Carbs 10.11g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.97g | 2% |
| Protein 2.66g | 4% |
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