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Cream of Carrot Soup

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Ingredients
  • 1 tablespoon butter buds
  • 1/4 cup diced onion
  • 1 teaspoon dried dillweed
  • 1/4 teaspoon salt, optional
  • 1/2 cup orange juice
  • 10 ounces sliced frozen carrots
  • 2 cups lite evaporated milk
  • 3 tablespoons flour
  • 1 tablespoon chopped fresh dill
Instructions

In large nonstick saucepan over high heat, combine butter buds, onion, seasonings, orange juice and carrots. Bring to a boil, reduce heat to medium and cook for 5 minutes or until carrots are tender. Do not drain. In blender, combine milk and flour. Blend on high for 1 minute or until smooth. Pour milk mixture slowly into soup mixture. Stirring constantly over medium heat, bring soup to a boil for 1 minute. Serve hot. Garnish with fresh dill. Makes 3 servings.

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