Carrot Dill Soup Recipe

Bring a large saucepan of water to a boil. Add carrots and cook just until tender. Drain and return the carrots to the pan. Set aside.

Heat oil in a skillet over medium heat. Saute onion and garlic until soft about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots and pour in chicken stock. Turn heat to medium-low cover and simmer for 25 minutes to blend flavors.

Puree the carrot mixture in a food processor or blender in small batches if necessary. Return to the saucepan and stir in the milk dill and chives. Cook just until heated through and serve.