A vibrant and tasty soup made by simmering carrots with garlic, onion, chicken stock, milk, dill and chives. If you prefer a creamier soup, use cream instead of the milk. Perfect for cold winter nights.
75 people made this
450g carrots, sliced
2 teaspoons vegetable oil
2 teaspoons finely chopped garlic
1 onion, chopped
850ml chicken stock
175ml semi-skimmed milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
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Method Prep:10min › Cook:35min › Ready in:45min
Bring a large saucepan of water to the boil. Add carrots and cook until just tender. Drain and return the carrots to the pan. Set aside.
Heat oil in a frying pan 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 flavours.
Puree the carrot mixture in a food processor or liquidiser, in small batches if necessary. Return to the saucepan and stir in the milk, dill and chives. Cook just until heated through and serve.