When it gets cold like this, I tend to want something warm and comforting to eat. Soup like this fits the bill nicely, is easy to make, and freezes well. I found the recipe in one of my mom's magazines, and I share it with you!
Carol's Carrot and Dill Soup
1 pound carrots (about 2.5 cups)
1 medium onion
2 cups water
2 cups low-fat chicken broth
1 teaspoon salt
1/2 teaspoon fennel seeds
1 bunch fresh dill (about 2 tablespoons)
Peel carrots and cut into 1/2 inch coins. Peel and chop onion. In a 2.5-quart saucepan, bring carrots, onion, water, broth, salt and fennel seeds to a boil. Lower heat and simmer, covered, 30 to 40 minutes till carrots are very tender.
While carrots are cooking, rinse and chop dill, reserving several sprigs for garnish. Add dill to cooked carrots and, using great care, puree in two batches in a blender. If you plan to serve the soup cold, let it cool in the pan first. Garnish with fresh dill.
(Recipe from Guideposts magazine, Sept. 2007)
This time, I put in less onion (we don't like a ton) and instead put in a big spoonful of chopped garlic. Next time, I think I might try fresh ginger instead of dill (and perhaps the onion.)