Carrot and Dill Soup
| Yield: | 6 Servings |
| Categories: |
| Vegetable cooking spray; (see note above) | ||
| 6 | Oz. onion; coarsely chopped | |
| 1 3/4 | lb | Carrots; sliced |
| 3/4 | lb | Sweet potatoes; baked whole for 1 hour |
| 1/2 | lb | Baking potatoes; baked whole for 1 hour |
| 5 | c | Defatted chicken stock |
| 1/2 | ts | Scant ground white pepper |
| 1 | tb | Lemon juice |
| 2 | tb | Fresh dill; finely chopped |
| Reduced fat or fat-free sour cream; as garnish, (optional) |
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