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Carrot Dill Soup

Carrot Dill Soup

Lily Coleman
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 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Healthy, Soup, Vegetarian
Servings 6
Calories 70 kcal

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.