Carrot Dill Soup
Ingredients
1 lb pounds carrots, peeled and sliced
1/2 tablespoon vegetable oil
1/2 tablespoon minced garlic
1 cup chopped onion
20 cups chicken or vegetable stock
1 cup 2% milk
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
Directions
1 lb pounds carrots, peeled and sliced
1/2 tablespoon vegetable oil
1/2 tablespoon minced garlic
1 cup chopped onion
20 cups chicken or vegetable stock
1 cup 2% milk
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
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 stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavours.
- Puree the carrot mixture with an immersion blender. Stir in the milk, dill and chives. Cook just until heated through, and serve.