Carrot Dill Soup

Total Time

45 Minutes

Servings

6

Ingredients

• 1 pound carrots, sliced
• 2 teaspoons vegetable oil
• 2 teaspoons finely chopped garlic
• 1 cup chopped onion
• 3 1/2 cups chicken stock
• 3/4 cup semi-skimmed milk
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh chives

Instructions

1. 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.
2. Sauté 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 flavours.
3. 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.