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Carrot Dill Soup

Reviewed: Dec. 8, 2011
This soup is awesome! I made some changes to this recipe. I used 3/4 cup whipping cream instead of the milk. I used dried dill and dried chives. I used 4 cups chicken stock. I sauteed the onions and garlic in butter and then transferred this to a stock pot, along with the rest of the ingredients and cooked on low for 5 hours. Afterward, I pureed the ingredients in a blender and added salt and pepper to taste. The results were out of this world! Top it off with some Fresh Gourmet tortilla strips Santa Fe style and it tastes incredible!!
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