Potato Carrot Soup with Sour Cream Dill Sauce

Ingredients

 * 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
 * 1½ quarts vegetable or chicken broth
 * 1 medium bunch chives, chopped fine
 * salt and freshly ground pepper to taste
 * 1 cup low-fat sour cream
 * ½ teaspoon paprika
 * 2 – 3 tablespoons chopped fresh dill

Directions

 * 1) In a large soup pot, over medium-low heat, cook the carrots, onions and potatoes in olive oil or butter until soft.
 * 2) Add the garlic and the broth.
 * 3) Simmer over medium heat for 30 minutes.
 * 4) Remove from stove and in batches, puree the soup in a food processor.
 * 5) Pour soup back into pot.
 * 6) Add the chives, and season generously with salt and pepper to taste.
 * 7) In a small bowl, combine the sour cream, paprika and dill.
 * 8) Ladle the soup in bowls, and garnish with the sour-cream mixture.