Somewhat Healthier Creamy Spicy Carrot Soup

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This is a lower-fat, lower-salt version of my carrot soup (recipe #12355). It's still rich and creamy, with a great flavor and a bright color: very pretty *and* very tasty. Serve hot or cold.

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Steps

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Heat olive oil in the bottom of a large pot.

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Add onion and saut until onion is somewhat translucent.

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Add potato cubes and cook , stirring frequently , until cubes are slightly browned.

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Add water.

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Bring to a boil.

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Add carrots , garlic , and celery.

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Reduce heat , cover , and simmer for twenty minutes , or until vegetables are tender.

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Remove from heat and cool for 5 minutes.

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Puree soup in food processor until smooth.

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Add milk , dried spices , and_half_ the fresh dill.

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In a small bowl , blend together yogurt , lemon juice , and the rest of the dill.

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To serve , ladle carrot soup into bowl and garnish with yogurt sauce.

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Ingredients

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olive oil, onion, potatoes, carrots, celery, garlic, ground cumin, ground cayenne pepper, chili powder, turmeric, white pepper, fresh dill, nonfat milk, plain nonfat yogurt, lemon juice