Carrot Dill Soup

Ingredients

• pound carrots, slice d
• teaspoon svegetable oil
• teaspoon sminced garlic
• cup chopped onion
• 1/2 cup schicken stock
• 3/4 cup2% milk
• tablespoon schopped fresh dill
• tablespoon schopped fresh chives

Instructions

1. 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.
2. 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.
3. 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.