Carrot-Dill Bisque With Griddled Croutons

[Guest guest]

This soup has a lot of flavor.

Donna

 

Carrot-Dill Bisque With Griddled Croutons

 

2 pounds carrots, peeled

2 teaspoons olive oil

1 medium onion, coarsely chopped

3 garlic cloves, minced, plus

2 whole garlic cloves

4 cups low sodium vegetable broth

1 cup apple juice

1 1/2 teaspoons dried dill

12 slices thinly sliced baguette

1 cup plain soy milk or regular milk

 

Process carrots in food processor until finely

chopped.

In large saucepan, heat 1 teaspoon oil over

medium-high heat. Add onion

and minced garlic and cook, stirring often, until

softened, 5 minutes.

Add chopped carrots and cook 3 minutes. Stir in broth,

apple juice and

dill. Bring to a boil. Reduce heat, cover and simmer

until carrots are

tender, 15 minutes.

Meanwhile make croutons: In heavy medium skillet, heat

remaining oil.

In batches, cook baguette slices until toasted, 2 to 3

minutes per side.

Remove croutons from skillet and rub each slice with

whole garlic.

Season soup to taste with salt and white pepper.

Remove pan from heat

and stir in soy milk.

In blender or food processor, puree soup, in batches

if necessary,

until smooth. Serve with croutons. Serves 6.