Ingredients
6
6 servings
- •3 pounds carrots, chopped
- •6 cups chicken stock
- •3 cloves garlic, chopped
- •2 tablespoons dried dill weed
- •0.25 pound butter
- •1.5 teaspoons salt
Instructions
- In a medium-sized stockpot, over high heat, combine chicken stock, carrots, garlic, dill weed, salt, and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
- Puree soup in a blender; return to the stockpot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.
Nutritional Facts
Per 6 servings
- Calories: 234
- Carbohydrate: 23g
- Fat: 16g
- Fiber: 7g
- Protein: 3g
- Sugar: 11g
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