Carrot-Dill Soup
Recipe from
Better Homes and Gardens
This simple soup recipe has only six ingredients and freezes well. An ideal make ahead dish to bring out on busy days.
Servings:
Makes 12 servings
Prep Time:
20 mins
Total Time:
1 hr 5 mins
Ingredients
-
2 lb.carrots, sliced (about 5 cups)see savings
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1 largeonion, chopped (1 cup)see savings
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1/4 cupbuttersee savings
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2 49-oz. cansreduced-sodium chicken brothsee savings
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1 cupuncooked long grain white ricesee savings
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1/4 cupsnipped fresh dill or sliced green onionssee savings
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Salt and peppersee savings
Directions
1.
In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.
2.
To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.
3.
To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).
Test Kitchen Tip
To remove frozen soup from container, dip bottom of container in hot water.
Nutrition information
Calories 138, Total Fat 4 g, Saturated Fat 2 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g, Cholesterol 10 mg, Sodium 707 mg, Carbohydrate 21 g, Total Sugar 4 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 5%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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