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Dilled Carrot Bisque

Dilled Carrot Bisque
Servings: 4


  • 3 Tbs chopped shallots
  • 1/4 cup chopped fresh parsley
  • 3 cups sliced carrots
  • 3 cups low-sodium chicken broth
  • 1/2 cup skim milk
  • 1/4 tsp ground black pepper or to taste
  • 1 tsp dried dill weed
  • 1 clove garlic minced


  • Combine all ingredients except milk in a saucepan and bring to a boil over moderate heat. Reduce heat, cover and simmer for about 30 minutes, until carrots are tender. In a blender of food processor at medium speed, blend about 1/4 of the mixture at a time until smooth. Return to saucepan, add milk, and heat about 1 minute.