1 1/2 cups chopped carrots
1 cup chopped onion
1 large clove garlic
4 cups chicken stock or water
1 1/2 tsp salt (if using water)
1 1/2 cup yogurt, split
1/4 teaspoon dill weed
1/2 teaspoon dry mustard
1 1/2 cups sharp cheddar cheese
1 1/2 cups cooked cauliflower, chopped
1. Combine chopped veggies in a large pot. Add garlic, salt and stock.
2. Boil, cover and simmer for 15 minutes. Let cool 10 min; then whirl in blender 2 cups at a time until smooth.
3. Return to pot, add 1/2 yogurt, cheese, dill, mustard, and pepper. Heat until cheese is melted.
4. Before serving, add cooked cauliflower and the rest of the yogurt and reheat. Makes lots.