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Carrot Dill Soup
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Description
A creamy, healthy and easy carrot dill soup. You’ll make this again and again.
Ingredients
- 2 teaspoons Olive Oil
- 1 whole Medium Onion, Chopped
- 4 cloves Garlic, Crushed
- 1-½ pound Carrots, Sliced
- 3-½ cups Chicken Stock
- ¾ cups Milk (I Used 2 %)
- 1-½ teaspoon Dried Dill
- Sour Cream Or Greek Yogurt For Serving
Preparation
In a large saucepan over medium heat, heat the olive oil then add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill and allow it to heat through. Serve with sour cream or Greek yogurt.
Adapted from The Complete Canadian Diabetes Cookbook.
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Mary Frances on 11.25.2014
This soup looks heavenly! Also I love the soup crocks sitting in those little baskets, that would be such a good presentation for Thanksgiving!