Prep Time
15 min
Cook Time
20 min
Yields
8 servings
Serve as a first course or add a salad and crusty roll for lunch.
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ingredients
5
cup peeled, sliced carrots
1
onion, chopped
1 ½
cup chicken broth
2
cloves garlic, minced
¼
cup chopped fresh dill weed
⅓
cup lactose free margarine
⅓
cup all-purpose flour
5
cup Natrel Lactose Free Milk
Salt and pepper to taste
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directions
Step 1
Combine first 4 ingredients in large saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, or until vegetables are tender. Puree vegetable mixture in blender or food processor until smooth. Melt lactose free margarine in large saucepan. Add flour, mixing until smooth. Gradually add Natrel Lactose Free Milk. Cook stirring constantly until mixture comes to a boil and is smoothly thickened. Stir in puree. Heat through. Season to taste with salt and pepper. Garnish with fresh dill, if desired.
Step 2
Tip:
· Thin soup with additional milk if desired.
· Replace fresh dill weed with 1 tbsp (15 mL) dried.