![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qX7mRtRUDDbXPTZ67T-XiYGcQ9k=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/5111606-8cc1f31dffe24aeea527cdaf6e34028a.jpg)
Ingredients
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1 pound carrots, sliced
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2 teaspoons vegetable oil
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2 teaspoons minced garlic
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1 cup chopped onion
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3 ½ cups chicken stock
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¾ cup 2% milk
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2 tablespoons chopped fresh dill
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2 tablespoons chopped fresh chives
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
70 | Calories |
2g | Fat |
11g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 70 | |
% Daily Value * | |
Total Fat 2g | 3% |
Saturated Fat 1g | 4% |
Cholesterol 2mg | 1% |
Sodium 66mg | 3% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 3g | 9% |
Total Sugars 6g | |
Protein 2g | 4% |
Vitamin C 8mg | 9% |
Calcium 70mg | 5% |
Iron 0mg | 2% |
Potassium 332mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.