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Creamy Spicy Carrot Soup

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“Rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. For a still-tasty, more-healthy version, skip the butter and the initial sauté of onion and potato entirely, replace the heavy cream with nonfat milk or soy/rice milk, and omit the soy sauce.”
READY IN:
50mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in the bottom of a large pot.
  2. Add onion and sauté until onion is somewhat translucent.
  3. Add potato cubes and cook, stirring frequently, until cubes are slightly browned.
  4. Add water.
  5. Bring to a boil.
  6. Add carrots, garlic, and celery.
  7. Reduce heat, cover, and simmer for twenty minutes, or until vegetables are tender.
  8. Remove from heat and cool for 5 minutes.
  9. Puree soup in food processor until smooth.
  10. Add soy sauce, cream, dried spices, half-and-half and the fresh dill.
  11. In a small bowl, blend together yogurt, lemon juice, and the rest of the dill.
  12. To serve, ladle carrot soup into bowl and garnish with yogurt sauce.

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