2 c. chicken broth
2 c. sliced carrots
1/4 c. chopped fresh parsley
2 tbsp. chopped shallots
1 garlic clove, minced
1/2 tsp. dill weed
1/8 tsp. pepper
1/2 c. skim milk

In saucepan over medium heat, add all ingredients except milk. Simmer about 20 minutes until carrots are tender. Blend mixture in blender until smooth, return to saucepan. Stir in milk and heat about 1 minute, do not boil.