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| 1 x ca. 450 g | Carrots sliced |
| 2 Teelöffel | vegetable oil |
| 2 Teelöffel | Garlic crushed |
| 1 Tasse | onion chopped |
| 3 1/2 Tasse | chicken stock |
| 3/4 Tasse | 2% low-fat milk |
| 2 Esslöffel | Fresh dill weed; or 1 tsp. dried |
| 2 Esslöffel | Chopped fresh chives; or green onions |
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In a large saucepan of boiling water, cook carrots just until they're tender. Drain and return carrots to saucepan. Set aside.
In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes.
Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives.
Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm.
tablespoons dried onions, rehydrated in boiling water and then drained. This should work with Lacteeze or other lactose-reduced milk.
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