3 c. carrots, cleaned & sliced
2 c. potatoes, peeled & sliced
3 (14 1/2 oz.) cans clear chicken broth
1 sm. onion, sliced
2 bay leaves
1/2 to 1 tsp. cumin
1 (8 oz.) container non-fat plain yogurt
3 to 4 green onions, green part only, chopped (garnish only)

Place all ingredients but yogurt in a pot, cook until both the potatoes and carrots are soft, about 20 minutes. Cool 10 minutes. Remove bay leaves, take ingredients and yogurt and place in food processor in batches. Process until smooth. Chill. Serve in bowls, garnish with a spoonful of plain yogurt and green onion.