Ingredients
4 medium carrots, sliced1 medium onion, chopped1 tablespoon olive oil3 to 4 large yellow tomatoes, peeled and coarsely chopped4 plum tomatoes, peeled and coarsely chopped1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth1/2 teaspoon salt1/4 teaspoon pepper1-1/2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
Preparation
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.
