Carrot Dill Soup recipe

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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

Nutrition Info

69.5 calories
carbohydrate: 10.9 g
cholesterol: 2.4 mg
fat: 2.3 g
fiber: 2.5 g
protein: 2.1 g
saturatedFat: 0.7 g
servingSize: -
sodium: 66.4 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Recipe Yield

6 (1 cup) servings

Recipe Note

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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