“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.” - by dakota kelly
Ingredients
Adjust Servings
Original recipe yields 6 (1 cup) servings
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 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 70 cal
- 3%
- Fat
- 2.3 g
- 4%
- Carbs
- 10.9 g
- 4%
Based on a 2,000 calorie diet
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Reviews (43)
Rate This Recipe
CINDY GLOWACKI
"I roasted the peeled cut up carrots with a little olive oil and a few peeled garlic cloves in a 450 degree oven for about 25 minutes, instead of boiling them. Make sure to puree the roasted garlic cl..." See moreoves with the rest of the soup. I used whole milk. The soup is better the next day after the flavors have intensified!"
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