CARROT SOUP
This easy carrot soup is packed with
betcarotene. In case you didn't know
that is good for you.
1 pound carrots ( about 2 1/2 cups)
1 medium onion
2 cups water
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon fennel seeds (optional)
1 bunch fresh dill (about 2 tablespoons)
Peel carrots and cut into 1/2 inch coins.
Peel and chop onion.
In a 2 1/2 saucepan, bring carrots, onion,
water, broth, salt and seeds to a boil.
Lower heat and simmer, covered,
30 to 40 minutes till carrots are very tender.
While carrots are cooking, rinse and chop dill,
reserving several sprigs for garnish.
add dill to cooked carrots and, using great care, puree in
two batches in a blender.
If you plan to serve the Soup cold. let it cool in the pan first.
Garnish with fresh dill.
Orange you glad you made it!
WW
This easy carrot soup is packed with
betcarotene. In case you didn't know
that is good for you.
1 pound carrots ( about 2 1/2 cups)
1 medium onion
2 cups water
2 cups chicken broth
1 teaspoon salt
1/2 teaspoon fennel seeds (optional)
1 bunch fresh dill (about 2 tablespoons)
Peel carrots and cut into 1/2 inch coins.
Peel and chop onion.
In a 2 1/2 saucepan, bring carrots, onion,
water, broth, salt and seeds to a boil.
Lower heat and simmer, covered,
30 to 40 minutes till carrots are very tender.
While carrots are cooking, rinse and chop dill,
reserving several sprigs for garnish.
add dill to cooked carrots and, using great care, puree in
two batches in a blender.
If you plan to serve the Soup cold. let it cool in the pan first.
Garnish with fresh dill.
Orange you glad you made it!
WW
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