Carrot dill soup

  • 3 tablespoons butter
  • 1 1/2 pounds carrots, peeled and sliced
  • 1/2 cup chopped onion
  • 6 cups chicken or vegetable stock
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly grated or ground nutmeg
  • 1 tablespoon chopped dill, or more to taste
  • salt and pepper to taste

Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture. Serves 6. Recipe from MACSAC