1 onion, diced
1 pound carrots, diced
Chicken broth to almost cover
Salt
White pepper

1/2 cup heavy cream
1/2 cup chicken broth
dash nutmeg
1 TBL butter
chopped chives for garnish

Simmer first 5 ingredients until very tender.
Puree until smooth.
Prepare Dill Yogurt (below) and set aside.
Stop here until ready to serve.

Add heavy cream, chicken broth and nutmeg. Warm but DO NOT BOIL.
Whisk in butter and ladel in to serving bowls.  Top each serving with a dollop of Dill Yogurt and sprinkle with chives.

Dill Yogurt

16 oz plain yogurt
2 TBL chopped fresh dill
2 tsp sherry wine vinegar
salt
white pepper

Combine the Dill Yogurt ingredients to mix.