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Categories:Viewed: 117 - Published at: 2 years ago
Ingredients
- 6-8 medium carrots, chopped
- 1 small onion, chopped
- 1 Tbsp. vegetable oil
- 3 cups chicken broth (fat removed)
- 1 c. low-fat or skim-milk
- 1/2 c. orange juice
- 1/8 tsp. dill weed
- Pepper to taste
Method
- In large saucepan or Dutch oven, saute vegetables in oil until onions are clear but not browned.
- Add broth and bring to boil.
- Reduce heat, cover and simmer until carrots are tender. Remove from heat and puree in blender.
- Cool.
- Add orange juice and chill.
- Just before serving, add milk and seasoning.
- (Serves 4-6.)
