Nutrition Information (per serving)
calories
90
protein
2 g
sodium
267 mg
carbohydrates
11 g
fat
5 g
fiber
3 g
cholesterol
15 mg
Servings
8 (¾ cup ea.)
Ingredients
2 Tbsp unsalted butter
¼ cup diced yellow onion
¼ cup diced celery
2 Tbsp white wine
3½ cups diced carrots, about 1½ pounds
4 cups chicken stock
1¼ tsp cane sugar
¾ tsp sea salt
Pinch freshly ground black pepper
Pinch cayenne pepper
⅓ cup half and half
1½ Tbsp fresh lemon juice
2 Tbsp chopped dill
Instructions
- Heat butter in a large saucepan and sauté onions and celery over medium-low heat until translucent, about 1 to 2 minutes. Add wine and cook until evaporated. Add carrots, stock, sugar, salt, black pepper and cayenne pepper. Cook until carrots are tender, about 10 minutes. Allow to cool slightly.
- Transfer to blender container and puree until smooth. Add half and half and continue to puree. Transfer back to saucepan and reheat. Add lemon juice and dill.
