Laura's Healthy Carrot Soup

LAURA’S HEALTHY CARROT SOUP

• 4 cups hot water
• 4 teaspoons instant bouillon (or 1 bouillon cube)

• 2 cloves garlic, minced
• 1 onion, chopped (about 1-1/2 cups)
• 1 rib celery, chopped
• 2 tablespoons butter or olive oil

• 1 pound carrots, peeled and sliced
• 1 large potato, skin on, chopped
• 1/2 teaspoon thyme
• 1/4 teaspoon ground dill
• 2 teaspoons kosher salt
• 1/4 teaspoon black pepper

• 1-1/2 cups skim milk

Heat water and bouillon in the microwave until hot.

Meanwhile, sauté garlic, onion and celery in butter until tender in a Dutch oven. Add hot water and all remaining ingredients except milk.

STOVETOP OPTION Bring to a boil, cover and reduce heat to maintain a slow simmer. Let simmer until carrots are tender, 30 – 40 minutes.

SLOW COOKER OPTION Transfer ingredients to a slow cooker and let cook on High until carrots are tender, about 3 hours.

Purée in small batches in a blender or food processor. (An immersion blender would likely work too, right in the Dutch oven or slow cooker.) Return mixture to the cooking pan. Add milk and return to temperature without allowing to boil.

Serve immediately or let cool, refrigerate and serve later.