Potato Carrot Soup with Chive Dill Sauce
olive oil or butter
carrots, peeled and cut into small, bite-sized pieces
yellow onion, peeled and thinly sliced
potatoes, peeled and diced
cloves of garlic, minced fine
vegetable or chicken broth
medium bunch chives, chopped fine
salt and freshly ground pepper to taste
low-fat sour cream
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.