Today my daughter wanted to make carrot soup because of a picture book we read. The recipe in the book called for lots of butter, which I can't eat anymore. So we invented this instead. It was delicious!
16 oz shredded carrots
3 cups water
1 stalk celery, sliced
1 small onion, chopped
1 teaspoon dry dill
Salt and pepper to taste
1/2 cup of plain non-fat yogurt
1.) Saute the onion and celery for 5 minutes in some water.
2.) Add the rest of the water, carrots, and spices, and simmer for 15 minutes.
3.) Take out the bay leaf and puree in the blender or with a hand blender.
4.) Stir in the yogurt and serve.