Carrot-Dill Soup

By janriff924

This simple soup recipe has only six ingredients and freezes well. An ideal make ahead dish to bring out on busy days.

Ingredients

• 2 lb. carrots, sliced (about 5 cups) see savings
• 1 large onion, chopped (1 cup) see savings
• 1/4 cup butter see savings
• 2 49-oz. cans reduced-sodium chicken broth see savings
• 1 cup uncooked long grain white rice see savings
• 1/4 cup snipped fresh dill or sliced green onions see savings
• Salt and pepper see savings

Details

Servings 12
Preparation time 20mins
Cooking time 65mins
Adapted from recipe.com

Preparation

Step 1

1. 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 boiling; 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. 2. To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months. 3. To reheat frozen soup, transfer 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). Test Kitchen Tip To remove frozen soup from container, dip bottom of container in hot water.