1 lb. ground beef
4 lg. carrots, sliced thin
1/4 c. fresh dill weed or 1 tbsp. dry dill weed
1 tbsp. cornstarch
1 c. plain non-fat yogurt
1 med. onion, diced
1 lb. potatoes, diced (2 med.)
1 dry bay leaf
6 c. chicken broth
2 tbsp. water

In 5 to 6 quart pan crumble beef and stir over medium heat until brown. Add onion and stir until limp. Add carrots, potatoes, dill, bay leaf, and broth.

Cover and bring to boil over high heat. Turn down and simmer until carrots are tender. Mix cornstarch in water. Add to yogurt. Stir into soup. Bring back to boil.