Ingredients

• 5 cups carrots; chopped

• ½ white onion; chopped

• 2 cloves garlic; sliced

• 3 cups chicken bone broth

• 1 cup water 

• 1 sprig dill; minced

• 1 tsp paprika

• 1 tbsp turmeric

• 1 tsp dried oregano

• Pinch of cumin 

• 1 cup heavy cream

• 1 cup 2% milk

• Salt and pepper

Instructions

1. Place the carrots, onions, garlic, chicken bone broth, and water in a medium sized pot and bring the liquid to a boil.

2. Once boiling, lower the heat to a simmer and stir in the dill, paprika, turmeric, oregano, cumin, and salt. 

3. Cover and cook on low heat for one hour. 

4. Transfer the contents of the pot into a blender and puree on high speed until smooth and silky. 

5. Return the puree to the pot and stir in the milk and heavy cream. 

6. Simmer the soup on low heat for 30 minutes. Salt and pepper to taste.