Cream Of Carrot Soup

• Vegetable cooking spray
• 1 tablespoon margarine
• 1/2 cup chopped onion
• 1/2 cup sliced celery
• 1 pound carrots, scraped and thinly sliced
• 2 cups canned no-salt-added chicken broth
• 1/2 cup evaporated skimmed milk
• 1 1/4 teaspoons chopped fresh dillweed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

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

vegetable cooking spray, margarine, onion, celery, carrots, salt, milk, fresh dillweed, salt, pepper

Taken from www.myrecipes.com/recipe/cream-of-carrot-soup (may not work)