Chilled Carrot Soup With Dill

• 14 cup butter
• 1 onion, sliced
• 1 lb carrot, thinly sliced
• 12 teaspoon ground cardamom
• 13 cup dry white wine
• 1 inch fresh ginger, minced
• 2 cups carrot juice
• 2 cups chicken stock
• 12 teaspoon salt
• 1 pinch black pepper
• 2 teaspoons lemon juice
• 14 cup fresh snipped dill

1. In saucepan melt butter over medium.
2. Add onion and saute until softened.
3. Add carrots and cardamom; saute for 2 minutes.
4. Add wine and ginger; cook until wine has evaporated, about 5 minutes.
5. Add carrot juice, stock, salt and pepper; bring to a boil.
6. Cover and reduce heat to low and simmer until carrots are tender, about 20 minutes.
7. Process soup in batches until smooth.
8. Transfer to a bowl and stir in lemon juice.
9. Season to taste with salt and pepper.
10. Cover and refrigerate until cold.
11. Serve garnished with dill.

butter, onion, carrot, ground cardamom, white wine, ginger, carrot juice, chicken stock, salt, black pepper, lemon juice, dill

Taken from www.food.com/recipe/chilled-carrot-soup-with-dill-508181 (may not work)