I found this recipe on a fellow bloggers site and thought it looked simple, healthy, and delicious! It was quite enjoyable, and really easy to make. I used a dry chicken stock mix from Epicure Selections which isn’t very salty and is pretty basic. Because of that, I figured I should pump up the seasoning and accidentally added too much garlic pepper… it kinda burned our tonsils! So, I suggest making it as is and adding salt and pepper at the table as needed. Of course, the base flavour of the soup is going to depend on the chicken stock you use.
- 2 teaspoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 3-4 cloves garlic, crushed
- 1.5 pounds carrots, sliced (8-10 carrots)
- 3.5 cups chicken stock
- 3/4 cup milk (1 or 2% work fine)
- 1.5 teaspoons dried dill
- sour cream or greek yogurt for topping
- In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
- Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or greek yogurt.
This recipe is courtesy of: http://bakeeatrepeat.ca/soups-salads/carrot-dill-soup/