Ingredients
6
6 servings
- •1 pound carrots, sliced
- •2 teaspoons vegetable oil
- •2 teaspoons minced garlic
- •1 cup chopped onion
- •3.5 cups chicken stock
- •0.75 cup 2% milk
- •2 tablespoons chopped fresh dill
- •2 tablespoons chopped fresh chives
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 70
- Carbohydrate: 11g
- Fat: 2g
- Fiber: 3g
- Protein: 2g
- Sugar: 6g
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