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Carrot Dill Soup

2 lbs. baby carrots
3 cups water
1/4 cup chicken bouillon granules
1 tablespoons. sugar
1/2 cup fresh dill
3 cups skim milk
1/2 cup fresh orange juice
1/4 tsp. white pepper


Place carrots, water, bouillon, and sugar in heavy pot; simmer until carrots are fork-tender. Transfer carrots and liquid to food processor or blender, puree with dill in three batches, adding part of the milk if necessary to process until smooth. Return puree to cooking pot. Mix in remaining milk, juice, and pepper, heating through over low heat. For a spicier soup, substitute cayenne pepper for the white pepper. This recipe makes 6 servings, so measure out 1/6 (about a cup) of the batch for yourself. The rest stores well up to 5 days in the refrigerator.


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