Creme de Carotte

1. 1

   In a large saucepan or casserole set over medium high heat combine the carrots, potato, ginger, water, bouillon cubes, and salt.

2. 2

   Bring to a boil and simmer, covered, for 15 to 20 minutes, or until carrots are tender.

3. 3

   In a food processor or blender puree the soup in batches and return to pan.

4. 4

   Reheat until hot, stir in the dill, and garnish with the yogurt.

* Per serving · 4 servings · Values may vary.

No additional tips available.