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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: : -

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.

6 (1 cup) servings

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.