Saturday, December 14, 2013

Carrot Dill Soup

I just love carrot soup and I hadn't made it in quite some time.  Why?  I don't know.  This is the simplest recipe I have calling for just eight ingredients (I like extra dill in mine).  And it's great year around.

CARROT DILL SOUP (2-4 servings)

1 pound carrots, sliced
2 tsp vegetable oil
2 tsp minced garlic
1 cup chopped onion
3 1/2 cups chicken broth
3/4 cup milk
2 Tbsp (or more, to taste) chopped fresh dill
2 Tbsp chopped fresh chives

Bring large pot of water to a boil.  Add carrots, and cook until tender.  Drain and return the carrots to the pan.  Cool.

Heat oil in a pan over medium heat.  Saute onion and garlic until soft, about 5 minutes.  Transfer the onion and garlic to the pot with the carrots and pour in chicken broth.  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.  Return to the pot and stir in the milk, dill, and chives.  Cook until heated through and serve.

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