Great Friends... Great Food.
Ingredients
1 lb. carrots
2 Tbsp. olive oil
Salt, to taste
Sunset Seasoned Pepper (Retired), to taste
1 tsp. Oh! So Garlic
1 cup onion, chopped
3 1/2 cups chicken stock
3/4 cup 2% milk
3 Tbsp. fresh dill, chopped
3 Tbsp. fresh chives, chopped
Instructions
Heat oven to 450°F. Peel and chop carrots into 1" pieces. Toss carrots with 1 tablespoon olive oil and place on a sheet pan. Sprinkle with salt and Sunset Seasoned Pepper (Retired). Roast carrots in the oven for 20-25 minutes or until fork-tender. In a large stockpot, add 1 tablespoon olive oil and Oh! So Garlic. Let sit for 5 minutes to rehydrate. Add onions and sauté over medium heat until tender and translucent, about 5 minutes. Add roasted carrots and chicken broth to the stockpot. Bring to a boil, reduce heat, cover and simmer for 25 minutes. With an immersion blender, puree the soup until smooth. Stir in the milk, dill and chives and cook just until heated through.
Products Used
