Potato Carrot Soup
With Sour Cream & Dill Sauce
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 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
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.
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