Carrot Dill Soup

1. 1

   In a large saucepan over medium heat, heat the olive oil then add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.

2. 2

   Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill and allow it to heat through. Serve with sour cream or Greek yogurt.

3. 3

   Adapted from The Complete Canadian Diabetes Cookbook.

* Per serving · 4 servings · Values may vary.

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