Creamy Carrot Soup - cooking recipe

Ingredients

1 medium onion, chopped
2 Tbsp. butter or margarine, melted
2 lbs. carrots, scraped and sliced
3 c. chicken broth, divided
1 c. half and half
1/4 tsp. coarsely ground pepper
pinch of salt
1 8 oz. carton plain yogurt
1 tsp. dill weed
Garnish: fresh dill weed

Preparation

Cook onion in butter in Dutch oven over medium heat, stirring constantly.
Add carrots and 1 cup broth.
Bring to a boil; cover reduce heat and simmer until carrots are tender.
Carefully spoon into blender; process until smooth.
Return to Dutch oven; add remaining broth, half and half, pepper and salt.
Cook over low until thoroughly heated, stirring constantly.
With a wire whisk, stir in yogurt, at room temperature, and dill weed.
Serve hot or chilled.