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Ingredients
| carrots: 1 lb (sliced) |
| vegetable oil: 2 tsp |
| garlic (minced): 2 tsp (minced) |
| onions (chopped): 1 cup |
| chicken stock: 3 1/2 cups |
| 2% milk: 3/4 cup |
| fresh dill weed (sprigs): 2 Tbl (chopped) |
| chives (chopped): 2 Tbl |
Carrot Dill Soup
Credit: AllRecipes
User rating:
"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."
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Prep Time
10 min -
Cook Time
35 min -
Servings
6 serving(s)
Tags
Directions
- 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.