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July 19, 2019 Fall

Carrot Apple Soup with Yogurt Dill Sauce

Pureed carrots and apples with a yogurt dill sauce. For soup, think about apples that will work well for applesauce: sweet and soft – varieties such as Gala, Fuji and Pink Lady.

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Prep Time: 5 minutes
Total Time: 20 minutes
Course: Appetizer
Servings: 6 (click to scale)

Ingredients

  • 1 Tbsp solid unsalted butter
  • 1 cup fresh white onion chopped
  • 4 cups fresh diced carrots
  • 1 Tbsp fresh garlic crushed
  • 3 cups fresh apples cored and chopped
  • 1 each bay leaves
  • 1 tsp kosher salt
  • 6 oz plain yogurt fat-free
  • 2 Tbsp fresh dill chopped
  • 1 Tbsp fresh lemon juice

Instructions

  • Melt butter in a pot and sautĂ© onions and carrots for 3 minutes. Add garlic, apples, water and bay leaf. Bring to a boil and lower the heat to simmer until the carrots are tender, about 15 minutes. Discard the bay leaf and puree soup in a blender, taking the necessary precautions, until very smooth. Season with salt and blend for a few more seconds until very smooth. Meanwhile, mix together the plain yogurt, chopped fresh dill and lemon juice.

Nutrition

Calories: 133kcal | Carbohydrates: 27g | Fat: 2.4g
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