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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.3
  • Total Fat: 5.1 g
  • Cholesterol: 6.9 mg
  • Sodium: 774.4 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.9 g

View full nutritional breakdown of Dilled Carrot Soup calories by ingredient
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Dilled Carrot Soup

Submitted by: POLARG
Dilled Carrot Soup

Introduction

Carrots are the kind of vegetable that I like in things and with things, but not on their own. In winter, however, when it's freezing cold in New England and the sky is overcast and gray for months on end, a brightly colored soup with a warm and homey flavor is very welcome. Carrots are the kind of vegetable that I like in things and with things, but not on their own. In winter, however, when it's freezing cold in New England and the sky is overcast and gray for months on end, a brightly colored soup with a warm and homey flavor is very welcome.
Number of Servings: 8

Ingredients

    1 lb. carrots, sliced (approximately 3-4 cups)
    1 T. vegetable oil
    1 T. minced garlic
    1 C. chopped onion
    3.5 C. chicken stock
    .75 C. 2% milk
    1 T. butter
    1 T. flour
    4 T. chopped fresh dill
    3 T. chopped fresh chives
    2-5 drops of you favorite hot sauce

Directions

Put carrots in a microwave safe dish with 1" of water in the bottom. Microwave on high 6-10 minutes, or until carrots are tender but not mushy. Drain the carrots and set aside.

In a large sauce pan heat oil over medium heat and sautee onion until slightly soft. Add minced garlic and continue to sautee 1-2 minutes more. Add the chicken stock and the cooked carrots. Cover and turn heat to medium-low. Simmer gently for 25 minutes. Remove soup from heat and, using a food processor or blender, process soup until completely smooth. In a small bowl mash butter and flour together with a fork to until it resembles wet sand. Return soup to low heat, stir in milk, butter & flour mixture, dill, and chives, season with salt and pepper to taste, bring to a boil and cook until slightly thickened.

For an added punch of flavor, dribble in a few drops of your favorite hot sauce. Just a little bit will give the soup a nice bite without being hot and spicy. Substitute vegetable broth for chicken stock to make this vegetarian.

Makes 8 1-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user POLARG.






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