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Potato Carrot Soup with Chive Dill Sauce

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10 people

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.