Creamy Carrot-Dill Soup

Creamy smooth and perfect hot or cold!

Ingredients

1 small onion, chopped
1 tbs. butter or margarine
1 lb. baby carrots
2 cups chicken broth
1 tbs. chopped fresh dill
Salt to taste
1 cup half-and-half or milk

Directions

1. In 3-qt. saucepan, cook onion in butter 5 minutes or until onion is tender.
2. Add carrots, broth and dill; cook over medium heat 15 to 18 minutes or until carrots are
very tender.
3. Put carrots, broth, dill and salt into blender container. Cover and process at ON until
smooth.
4. Return mixture to saucepan; stir in half-and-half.
5. Gently heat to 145º F; do not let soup boil.

Creative Cook’s Note: Soup can be served chilled or hot.
Makes 4 servings

Recipe courtesy Oster

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