Carrot Soup

Ingredients

• Servings: 6
• 3 pounds carrots, chopped
• 6 cups chicken stock
• 3 cloves garlic, chopped
• 2 tablespoons dried dill weed
• 1/4 pound butter
• 1 1/2 teaspoons salt

Recipe

• in a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
• in a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. season with additional dill or garlic if needed.