Carrot & Dill Soup

Carrot & Dill Soup


3 qt or 4 qt
Serves 6


  • 12 oz peeled and diced carrots
  • 1 tsp tabasco sauce
  • 1 cup minced onion
  • 1 cup 2% liquid milk
  • 1 tbs pineapple juice concentrate
  • 2 tbs minced dill
  • 1 cup chicken broth
  • 1 cup Chablis wine


In pan combine the carrots, chicken broth and onion, bring to a whistle and reduce heat and cook for 10 minutes. Transfer the carrot mixture to a blender. Add remaining ingredients, except the dill and blend until totally smooth. Return mixture to the pan and reheat. DO NOT BOIL. Only bring to a whistle. Add dill and serve.
11 grams carbohydrate, 3 gram protein, 55 calories.

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