Carrot Dill Soup

ingredients

  • 2 lb. carrots, peeled and sliced (about 5 cups)

  • 1 large onion, chopped (1 cup)

  • ¼ cup butter

  • 2 49 oz cans reduced-sodium chicken broth

  • 1 cup uncooked long grain white rice

  • 1 tbs dried dill

  • Salt and pepper

directions

  • In a 6 to 8-quart Dutch oven, cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to a boil; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.

  • To freeze, transfer cooled soup into three 1½/2-to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze for up to 2 months.

  • To reheat frozen soup, transfer the soup to a large saucepan. Cook, covered over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings (or three 4-serving portions).