Dilled Carrot Soup - Another Great 365 Crockpot Recipe

6 first-course servings
3 cups reduced-sodium fat-free chicken broth
1 can (141⁄2 ounces) diced tomatoes, undrained
1 pound carrots, thickly sliced
1 1⁄2 cups chopped onions
1 medium Idaho potato, peeled, cubed
2 cloves garlic, minced
1– 1 1⁄2 teaspoons dried dill weed
2–3 tablespoons lemon juice
Salt and white pepper, to taste
6 tablespoons reduced-fat plain yogurt

Per Serving:
Calories: 108 % calories from fat: 2.3 Protein (g): 4.8 Carbohydrate (g): 22.4 Fat (g): 2.3 Saturated fat (g): 0.1 Cholesterol (mg): 0.3 Sodium (mg): 457

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 0.0 Fat: 0.0

1. Combine all ingredients, except lemon juice, salt, white pepper, and yogurt, in crockpot; cover and cook on high 3 to 4 hours. Process soup in food processor or blender until smooth; season to taste with lemon juice, salt, and white pepper. Serve  warm or refrigerate and serve chilled. Garnish each bowl of soup with a dollop of yogurt.