Carrot Dill Velvet Soup

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Carrot Dill Velvet Soup

 

Time: 45 minutes (10 min prep, 35 min cooking)

Makes: 6 servings or 6 cups

 

1 lb carrots, sliced

2 teaspoons vegetable oil

2 teaspoons minced garlic

1 cup chopped onions

3 1/2 cups water or vegetable stock

3/4 cup milk

2 tablespoons chopped fresh dill or 2 teaspoons dried dill

2 tablespoons chopped fresh chives or 2 teaspoons dried chives

salt (optional)

 

1. Bring a large saucepan of water to a boil.

2. Add carrots, and cook just until tender.

3. Drain, return the carrots to the pan and Set aside.

4. Heat oil in a skillet over medium heat.

5. Saute onion and garlic until soft, about 5 minutes.

6. Transfer the onion and garlic to the saucepan with the carrots, and pour in

water/vegetable stock.

7. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.

8. Puree the carrot mixture in a food processor or blender, in small batches if

necessary.

9. Return to the saucepan, and stir in the milk, dill and chives.

10. Cook just until heated through, and serve immediately.

 

 

 

 

 

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