Source: dLife

Creamy colorful carrot soup with a hint of dill makes a nice autumn dish.

Servings

1 lb medium carrots , sliced
2 tsp vegetable oil
2 tsp crushed garlic
1 cup fresh chopped onion
3.5 cup fat free reduced sodium chicken broth
0.75 cup lowfat milk
2 tbsp fresh dill weed (or 1 tsp dried)
2 tbsp fresh chives (or green onions )

1 Boil a large pot of water and add carrots, cook until tender, drain and return to pot, set aside.
2 Heat oil in a nonstick pan, cook garlic and onions until softened, about 5 minutes.
3 Place pot with carrots back on stove, add sautéed garlic, onions, and broth. Cover and simmer for 25 minutes.
4 Place entire mixture into food processor or blender and puree until smooth. Return to pot and stir in milk, dill, and chives.

This can be made ahead of time, gently reheat.