Cream of Carrot Soup

Ingredients

• 1 pound carrots thinly sliced
• 0.5 cup celery sliced
• 1.3 teaspoons dillweed fresh chopped
• 2 cups no-salt-added chicken broth canned
• 1 tablespoon butter 
• 0.5 cup onion chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 cup evaporated skimmed milk 

Equipment

• sauce pan
• blender

Directions

1. Coat a saucepan with cooking spray.
2. Add margarine; place over medium-high heat until margarine melts.
3. Add onion and celery; saute until tender.
4. Add carrot and broth. Bring to a boil; cover, reduce heat, and simmer 20 minutes.
5. Remove from heat; cool 10 minutes.
6. Transfer mixture to container of an electric blender; cover and process until smooth. Return to saucepan.
7. Add milk; cook 3 minutes or until thoroughly heated. Stir in dillweed, salt, and pepper.