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Recipe Title: Cream of Carrot and Dill Soup

Preparation  Cooking Time: Oven

25 min.

Ingredients:

50 g/2 oz butter or margarine Servings: 8
1 onion, chopped
450 g/1 lb carrots, diced
100 g/4 oz peeled potatoes, diced
900 ml/1 1/2 pints chicken stock
2 tablespoons lemon juice
salt and pepper
good pinch of coriander
150 ml/1/4 pint unsweetened orange  juice
300-450 ml/1/2-3/4 pint milk or skimmed milk or part milk and part
 single cream

Recipe Instructions:
Melt the fat in a pan, add the onion and fry gently
 until it begins to soften. Add the carrots and potato
 and continue frying for 4-5 minutes, without
 allowing the vegetables to colour, stirring
 occasionally. Add the stock, lemon juice, salt,
 pepper and coriander and bring to the boil. Cover
 the pan and simmer gently for
30 minutes until tender. Cool slightly, then blend in
 a liquidizer, or sieve the soup and return it to a
 clean pan with the orange juice and
300 ml/1/2 pint of the milk. Bring the soup back to
 the boil and add the dill and sufficient extra milk to
 give the desired consistency. Simmer for 2-3
 minutes then adjust the seasonings and serve.

Gluten Free, Wheat Free,