Carrot Dill Velvet Soup

I found this recipe for a beautiful and tasty soup made with pureed carrots and fresh dill at allrecipes.com, and was so blown away by it's taste that I just HAD to post it here. Warm garlic bread makes the perfect accompaniment for this velvet-textured, heartwarming soup. Enjoy!

• Ready In: 45 mins
• Serves: 6
• Yields: 6 cups

Ingredients

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

Directions

1. Bring a large saucepan of water to a boil.
2. Add carrots, and cook just until tender.
3. Drain, return the carrots to the pan and Set aside.
4. Heat oil in a skillet over medium heat.
5. Saute onion and garlic until soft, about 5 minutes.
6. Transfer the onion and garlic to the saucepan with the carrots, and pour in water/vegetable stock/chicken stock.
7. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
8. Puree the carrot mixture in a food processor or blender, in small batches if necessary.
9. Return to the saucepan, and stir in the milk, dill and chives.
10. Cook just until heated through, and serve immediately.