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
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.
Calories……185…..Fat…..0 g…..Fiber…..2 g