Carrot Soup recipe

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Ingredients

3 pounds carrots, chopped
6 cups chicken stock
3 cloves garlic, chopped
2 tablespoons dried dill weed
¼ pound butter
1 ½ teaspoons salt

Nutrition Info

233.6 calories
carbohydrate: 22.8 g
cholesterol: 40.7 mg
fat: 15.9 g
fiber: 6.5 g
protein: 2.6 g
saturatedFat: 9.8 g
servingSize: -
sodium: 849.4 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.

  2. In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.

Recipe Yield

6 servings

Recipe Note

This flavorful and fragrant soup is a wonderful addition to any special dinner. My family has enjoyed this soup every Thanksgiving for years.

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