Carrot Dill Bisque

Curried Carrot Soup

1 tbsp. olive oil

½ c diced onion

½ cup flour

1 quart of veggie stock or chicken stock

2 LB carrots peeled and diced

½ c heavy cream

2 tbsp. fresh dill

Sauté veggies

Add flour

Cook 5 min.

Add stock and cook until thickens

Add heavy cream

Add fresh dill

Check seasoning and garnish with fresh dill sprig

Salt & pepper to taste

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