Ingredients:

  Amount  Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
   1      cup           chopped onion 
   2      small         garlic cloves -- minced 
   2      teaspoons     vegetable oil -- or unsalted butter 
   3      cups          lowfat chicken broth -- low salt 
   6                    carrots -- thinly sliced 
   2                    parsnips -- thinly sliced 
     1/2  teaspoon      dried thyme 
   1      tablespoon    fresh lemon juice 
   1      tablespoon    tomato paste -- or v8 
   4      drops         hot sauce 
     1/4  cup           nonfat plain yogurt 
   1      cup           water -- or more as needed 
                        salt and pepper -- to taste 
                        **for optional garnish: 
                        chopped fresh dill 
                        lemon slices 

Preparation:

In a saucepan, cook the onion and the garlic in the oil over moderately low heat for 5 minutes or until the onions are softened. Add the broth, carrots, parsnips, and thyme; bring to a boil; and simmer for 30 minutes or until the vegetables are very tender.

Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add the remaining ingredients, salt and pepper, to taste, and enough water to achieve the desired consistency, and blend the mixture.

Serve hot or chilled. Garnish each portion with dill and lemon slices.

Nutritional Information:

106 cals, 20% CFF, 2 g fat; 406 mg sodium.