Carrot Dill Soup
A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount of dried herbs.
INGREDIENTS
1 lb. carrots, sliced
2 tsp. vegetable oil
2 tsp. minced Garlic
1 cup chopped onion
3 ½ cups chicken broth
¾ cup 2% milk
2 TB chopped fresh dill
2 TB chopped fresh chives
1 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.
2 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.
3 Puree the carrot mixture in a food processor or blender. Return to the saucepan, and stir in milk and herbs. Cook just until heated through and serve.
This sounded yummy and I made it! Wow, I love it, thanks.