Instructions: In a large saucepan of boiling water, cook carrots just until theyre tender.

Drain and return carrots to saucepan. Set aside.

In a non-stick skillet, heat oil.

Saute garlic & onion until softened, approximately 5 minutes. Add to carrots, along with stock.

Cover saucepan and simmer 25 minutes.

Puree in food processor until smooth, in batches if necessary. Return mixture to saucepan. Stir in milk, dill & chives.

Serves 4 - 6.

Make this soup and refrigerate up to 1 day ahead of serving, and reheat gently if serving warm.

Serving Ideas : Serve hot or cold, garnished with a dollop of yogurt.

To save tears, instead of chopping onion, can use 4 tablespoons dried onions,
rehydrated in boiling water and then drained.

This should work with Lacteeze or other lactose-reduced milk.

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