Sunset Tomato Soup

Ingredients

• 4 medium carrots, sliced
• 1 medium onion, chopped
• 1 tablespoon olive or canola oil
• 3 large yellow tomatoes, peeled and coarsely chopped
• 4 plum tomatoes, peeled and coarsely chopped
• 1 (14.5 ounce) can reduced sodium chicken broth or vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons snipped fresh dill

Directions

1. In a Dutch oven or large kettle, saute carrots and onion in oil until onion is tender. Add the tomatoes, broth, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 45-60 minutes or until liquid is slightly reduced. stir in dill; simmer 15 minutes longer.

Footnotes

Nutritional Analysis: One serving (1-1/2 cups) equals 125 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 650 mg sodium, 20 g carbohydrate, 5 g fiber, 5 g protein. Diabetic Exchanges: 4 vegetable, 1/2 fat.