CARROT DILL SOUP

Chatting with my friends Melissa and Victoria prompted me to post this recipe. Victoria said she's trying to love carrots and Melissa wants a low-fat soup so this totally fit the bill! It is super-easy, makes a fair amount and is freezable - so it's basically a staple in our house.

CARROT DILL SOUP

Ingredients:

2 lbs carrots, chopped

1 onion, chopped

2 stalks of celery, chopped

1/4 cup margarine or unsalted butter

8 cups of vegetable or chicken stock

1/4 cup fresh dill, chopped

1/4 tsp pepper & salt

1/4 tsp cayenne pepper

1/4 cup 18% cream (optional)

1. Sweat all the veggies (basically you are sauteeing the vegetables until they glisten like sweat!) in the margarine or butter in a large stock pot. Saute for 8 to 10 minutes.
2. Add the stock and dill. Bring to a boil and then reduce heat to a simmer for 35 to 40 mins.
3. Puree the soup using an immersion or standing blender. Reheat to serving temperature and add the cayenne, pepper and salt.
4. At this point if you are partial to creamed pureed soups, you can stir in the cream...however it is delicious we find without it!
5. ENJOY!

*I love to serve this with a nice herbed foccacia or olive bread (or crusty bread with olive tapenade!)