4 cups chicken stock (I used 1 carton of Pacific Organic Low Sodium Chicken Broth)
2 cups water
1 cup onion, chopped
4 cups carrots, peeled and chopped (about 6 medium carrots)
2 cloves garlic
3 springs fresh thyme
⅓ cup fresh dill, chopped
½ tsp unflavored liquid stevia (or 2 packets) Optional
Optional: salt & pepper to taste
Instructions
In a large pot, heat over medium heat. Mist with oil. Add chopped onion and carrot and saute until it starts to soften. Add the garlic and saute a couple more minutes.
Then, add the chicken stock and water.
Simmer together until the carrots are soft (about 15 minutes)
Meanwhile, chop the dill and thyme (remember to strip the thyme leaves off the stalk).
When there's 5 minutes left in cooking, add the fresh herbs and season with salt and pepper to taste.
Remove from heat, and puree the soup with a hand blender or blend in batches in a regular blender.
Nutrition
Serving size: 1 cup Calories: 57 Fat: 0.2 g Carbs: 12 g Sugar: 4 g Sodium: 106 mg Fiber: 3 g Protein: 3 g
Recipe by Busy But Healthy at https://busybuthealthy.com/easy-carrot-soup/