Description
A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.
Ingredients
- 1 pound carrots, sliced
- 2 teaspoons vegetable oil
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 3 ½ cups chicken stock
- ¾ cup 2% milk
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
Instructions
- Bring a large saucepan of water to a boil. Add carrots
- and cook just until tender. Drain
- and return the carrots to the pan. Set aside.
- Heat oil in a skillet over medium heat. Saute onion and garlic until soft
- about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots
- and pour in chicken stock. Turn heat to medium-low
- cover and simmer for 25 minutes to blend flavors.
- Puree the carrot mixture in a food processor or blender
- in small batches if necessary. Return to the saucepan
- and stir in the milk
- dill and chives. Cook just until heated through
- and serve.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 6