Creamy Carrot Soup with Dill (Macrobiotic)

Serves 4

1 TBL oil of choice
4-5 Medium size carrots to make 2 cups sliced
1 Medium onion chopped
2 Cups vegetable broth
1 TBL Fresh dill weed or 1 tsp dried dill weed.
1/2 Tsp sea salt
1/4 Tsp white pepper
1/2 Cup soymilk

1. Scrub and slice carrots thinly to prepare 2 cups of vegetable. Peel and chop onion.

2. Heat oil (I use Olive oil) in a large saucepan and gently saute the onion until just barely limp (do not brown). Add
sliced carrots, vegetable broth and dill and bring to boiling point.

3. Simmer gently for 20-25 minutes or until carrots are tender

4. Remove from heat and let cool slightly.

5. Process in batches in blender or food processor until smooth and creamy.

6. Add soy milk, heat again and season to taste with salt and pepper.

7. Serve hot or cover and chill for several hours. (great for summer chilled)

8. When ready to serve, garnish with a carrot flower and a sprig of fresh dill....or a sprinkle of dried dill.

This sounds absolutely yummy! Matt & I are big fans of soups. Especially low/no carb ones. And this one is perfect for his diet. I have a whole ziploc filled with already prepped carrots left over from the wedding so I think I'll be trying this in the next few days. Thanks for sharing it Patty

You're very welcome, Donna. I love this soup. The flavor is wonderful and it is so good in the summer as well as when the weather gets cold. Serve it either hot or cold. Let me know if you like it.

((Hugs))

Patty