Carrot Dill Velvet Soup

Ingredients

• 1 lb carrot, sliced
• 2 teaspoons vegetable oil
• 2 teaspoons minced garlic
• 1 cup chopped onion
• 3 1/2 cups water or vegetable stock or chicken stock
• 3/4 cup milk
• 2 tablespoons chopped fresh dill or 2 teaspoon dried dill
• 2 tablespoons chopped fresh chives or 2 teaspoon dried chives
• salt (optional)

Directions

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Add carrots, and cook just until tender.

3. 3

   Drain, return the carrots to the pan and Set aside.

4. 4

   Heat oil in a skillet over medium heat.

5. 5

   Saute onion and garlic until soft, about 5 minutes.

6. 6

   Transfer the onion and garlic to the saucepan with the carrots, and pour in water/vegetable stock/chicken stock.

7. 7

   Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.

8. 8

   Puree the carrot mixture in a food processor or blender, in small batches if necessary.

9. 9

   Return to the saucepan, and stir in the milk, dill and chives.

10. 10

    Cook just until heated through, and serve immediately.