Source: dLife

A tasty soup with pureed carrots and fresh dill.

Servings

1 lb medium carrots , sliced
2 tsp vegetable oil
2 tsp minced garlic
1 cup fresh chopped onion
3.5 cup chicken broth
0.75 cup lowfat milk
2 tbsp fresh dill weed , chopped
2 tbsp fresh chives , chopped

1 Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
2 Heat oil in a skillet over medium heat. Sauté onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
3 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.
4 Cook just until heated through, and serve.

Great served with warm garlic bread.