6 to 8 servings

6 medium potatoes,peeled and diced.
4 large carrots, peeled and diced
1/2 cup vegetable or chicken broth
Low fat milk
1 teaspoon salt
Squeeze of lemon juice
Fresh or dry dill weed for garnish
Diced red bell pepper for garnish

In a saucepan, combine carrots, potatoes, and broth. Bring to a boil, cover, and cook tweenty minutes or until vegetables are tender. Cool to lukewarm.

Transfer mixture to a food processor, add milk, salt and lemon juice. Process until smoth. Chill thoroughly. Garnish each serving with a sprinkle of dill and diced red bell pepper.