Directions:
- Melt butter 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 soy sauce, cream, dried spices, half-and-half and 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 | 177.61 Kcal (744 kJ) | ||
| Calories from fat | 115.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.8g | 20% | |
|---|---|---|---|
| Cholesterol | 44.54mg | 15% | |
| Sodium | 408.58mg | 17% | |
| Potassium | 340.37mg | 7% | |
| Total Carbs | 13.68g | 5% | |
| Sugars | 4.75g | 19% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 0.6mg | 3% | |
| Calcium | 75.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 120.67 Kcal (505 kJ) | ||
| Calories from fat | 78.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.69g | 20% | |
|---|---|---|---|
| Cholesterol | 30.26mg | 15% | |
| Sodium | 277.6mg | 17% | |
| Potassium | 231.25mg | 7% | |
| Total Carbs | 9.3g | 5% | |
| Sugars | 3.23g | 19% | |
| Dietary Fiber | 1.74g | 10% | |
| Protein | 2.12g | 6% | |
| Vitamin C | 3.8mg | 9% | |
| Vitamin A | 0.5mg | 22% | |
| Iron | 0.4mg | 3% | |
| Calcium | 51.1mg | 8% | |
* 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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