The recipe for a beautiful and healthy soup made from carrot puree and fresh herbs. If you could not purchase fresh dill, then you can use dried - a third of the specified amount. You can even serve such a soup to a child who does not really like raw carrots.
It is necessary
- For six servings:
- - 500 g of carrots;
- - 1 large onion;
- - 3 cloves of garlic;
- - 3/4 cup milk;
- - 3.5 cups of chicken broth;
- - 2 tbsp. tablespoons of chopped dill, fresh chives;
- - 2 teaspoons of chopped garlic, vegetable oil.
Instructions
Step 1
Pour water into a large saucepan, place on the stove, bring to a boil. Peel fresh carrots, cut into large slices, put in water, cook until tender. Then drain the water from the pan, set the carrots aside for now.
Step 2
Heat vegetable oil over medium heat in a skillet. Peel the onion and garlic, chop, send to the pan, fry until soft (this will take about 5 minutes). Then transfer the frying to the pan to the carrots, pour in the chicken broth, reduce the heat to a minimum, cover, simmer for 25 minutes so that the flavors mix with each other.
Step 3
Then grind the carrot mixture in a blender or food processor, you can in small portions, if the size of the apparatus does not allow pouring the entire contents of the saucepan into it at once.
Step 4
Put the mashed potatoes on the stove again, pour in the milk, add chopped fresh dill and fresh chives. Simmer until the soup is warm, but do not boil it. Serve immediately or sprinkle with ground black pepper on top. It is not recommended to cook carrot soup with dill with a surplus, it is not stored for a long time even in the refrigerator, so try to use the finished dish right away.
