- 3 pounds carrots, chopped
- 6 cups chicken stock
- 3 cloves garlic, chopped
- 2 tablespoons dried dill weed
- 1/4 pound butter
- 1 1/2 teaspoons salt
In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.