In a large saucepan of boiling water, cook carrots just until theyre tender. Drain and return carrots to saucepan. Set aside. In a non-stick skillet, heat oil. Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock. Cover saucepan and simmer 25 minutes. Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives. Serves 4 - 6. Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm. Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt. NOTES : from Rose Reisman Brings Home Light Cooking, MacMillan, Toronto, 1993 ISBN 0-7715-9000-8 To save tears, instead of chopping onion, can use 4 tablespoons dried onions, rehydrated in boiling water and then drained. This should work with Lacteeze or other lactose-reduced milk. Recipe by: Rose Reisman Brings Home Light Cooking, p. 30 Posted to EAT-LF Digest by "Ellen Pickett"
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 6|
|Calories from Fat: 72 (28%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 16.8mg||5 %|
|Sodium 853.6mg||29 %|
|Potassium 873mg||23 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 27.1g|
|Protein 15.2g||22 %|
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Calories per serving: 253
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