Creamy Carrot and Fresh Dill Soup

1. 1

   Bring a large saucepan of water to a boil. Add the carrots and cook until just tender. Drain, return the carrots to the pan, and set aside.

2. 2

   Heat the oil in a skillet over medium heat. Cook the onion and garlic until soft, about 5 minutes. Move the onion and garlic to the saucepan with the carrots, pour in the chicken stock, reduce the heat to medium-low, cover, and simmer for 25 minutes to blend the flavors.

3. 3

   Puree the carrot mixture in a food processor or blender, working in small batches if needed. Return it to the saucepan, stir in the milk, dill, and chives, cook just until heated through, and serve.

• Calories 65.53 kcal Low Source
• Protein 3.8 g Low Source
• Carbs 8.53 g Moderate
• Total Fat 2.2 g Low Source
• Saturated Fat 0.61 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 2.45 mg Low Source
• Sodium 478.22 mg High
• Fiber 1.6 g Low Source
• Sugar 5.14 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 70.98 mg Low Source
• Iron 0.28 mg Low Source
• Potassium 224.32 mg Low Source
• Vitamin A 34.64 mcg_rae Low Source
• Vitamin C 1.65 mg Low Source
• Vitamin D 0.14 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅