Ingredients:
1 lb carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onions
3 1/2 cups water or 3 1/2 cups vegetable stock or 3 1/2 cups chicken 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)
Directions:
Bring a large saucepan of water to a boil.
Add carrots, and cook just until tender.
Drain, return the carrots to the pan and 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 water/vegetable stock/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 immediately.
Servings: Serve
Time preparation: 10 min.
Time total: 45 min.