Chilly Dilly Carrot Soup

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 8
• 4 cups chicken broth
• 4 cups baby carrots (about 1 pound)
• 1 medium red potatoes, scrubbed and quartered
• 1 large handful dill sprigs (including stems)
• 1 small handful fresh chives
• 1 1/2 tablespoons unsalted butter
• salt & freshly ground black pepper
• 2/3 cup plain yogurt
• 2 tablespoons dill, chopped (leaves only)
• 1 tablespoon fresh chives, choppped

Recipe

• 1 to make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or dutch oven, over medium high heat.
• 2 add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
• 3 remove herbs and discard.
• 4 remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
• 5 season soup with salt and pepper to taste.
• 6 cover and refrigerate, at least 2 hours and up to 48 hours.
• 7 soup can be thinned with a little water when serving, if desired.
• 8 to make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
• 9 cover and refrigerate at least 2 hours and up to 48 hours.
• 10 to serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
• 11 garnish with a sprig of dill.