Pureed Beet and Carrot Soup

If you're on a low fiber or low residue diet, substitute any vegetables that are permitted based on your doctor's or dietician's recommendations.

4 cups vegetable broth

1 carrot, sliced

1 can cooked beets (not pickled)

salt to taste

non-fat yogurt, for serving if desired

Place sliced carrot and vegetable broth in a small saucepan. Bring to a boil, then reduce heat and cook, covered, until carrots are very tender. Add beets and cook until heated through. Pour soup into a blender and puree until smooth. Season to taste with salt. Serve with a spoonful of yogurt stirred in if desired.