INGREDIENTS

INSTRUCTIONS

1. Melt butter in a large saucepan and cook onion, potato or sweet potato
and carrots for 5 minutes.
2. Stir in stock and bring to the boil. Then reduce heat and simmer for 30
minutes. Remove pan from heat and set aside to cool slightly.
3. Transfer soup mixture, in batches, to a food processor or blender and
process until smooth. To the last batch of soup mixture add the sour cream.
Return soup to a clean saucepan and cook over a low heat, stirring
constantly, until soup is hot. Do not allow the soup to boil or it will
curdle. Stir in chopped dill and ladle soup into warmed bowls. Garnish with
extra dill sprigs. Serve immediately with crusty bread and a dollop of
cream or a little grated cheese if liked.
Recipe by: Super Food Ideas (Aussie Magazine)
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