The flavors and appearance of this low-fat, yet flavorful soup is balanced beautifully by the creaminess of the sour cream-and-dill garnish.
Potato Carrot Soup with Chive Dill Sauce
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Ingredients
- 3 tablespoons olive oil or butter
- 1 pound carrots, peeled and cut into small, bite-sized pieces
- 1 yellow onion, peeled and thinly sliced
- 2 pounds potatoes, peeled and diced
- 3 cloves of garlic, minced fine
- 1 1/2 quarts vegetable or chicken broth
- 1 medium bunch chives, chopped fine
- salt and freshly ground pepper to taste
- 1 cup low-fat sour cream
- 1/2 teaspoon paprika
- 2-3 tablespoons chopped fresh dill
Instructions
- In a large soup pot, over medium-low heat, cook the carrots, onions and potatoes in olive oil or butter until soft. Add the garlic and the broth. Simmer over medium heat for 30 minutes.
- Remove from stove and in batches, puree the soup in a food processor. Pour soup back into pot. Add the chives, and season generously with salt and pepper to taste.
- In a small bowl, combine the sour cream, paprika and dill. Ladle the soup in bowls, and garnish with the sour-cream mixture.
