Carrot Soup

Steps

1. 1In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender.
2. 2Add the carrots and chicken stock and bring to a boil.
3. 3Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
4. 4Using an immersion blender, puree the soup until smooth.
5. 5Stir in the milk and the dill.
6. 6Serve with sour cream or Greek yogurt.
7. 7In a large saucepan over medium heat, heat the olive oil and add the onion and garlic.
8. 8Saute for 3-4 minutes until tender.
9. 9Transfer them to the crock of your slow cooker and add the carrots and chicken stock.
10. 10Cook on low for 6-8 hours, or high for 3-4 hours.
11. 11Using an immersion blender, puree the soup until smooth.
12. 12Stir in the milk and the dill.
13. 13Serve with sour cream or Greek yogurt.
14. 14Press the saute button on the Instant Pot and adjust it to low heat.
15. 15Add the olive oil, onions and garlic, and saute, stirring, for 3-4 minutes or until tender. Press the cancel button to turn off the heat.
16. 16Add the carrots and chicken stock.
17. 17Secure the lid on the Instant Pot and adjust the valve to the sealing position.
18. 18Cook on high pressure for 10 minutes, and then quick release the pressure when the cook time is finished.
19. 19Using an immersion blender, puree the soup until smooth.
20. 20Stir in the milk and the dill.
21. 21Serve with sour cream or Greek yogurt.