Ingredients:

In medium saucepan, bring half of stock to simmer. Sauté garlic, onion, and carrots 5 min. Whisk dill and remaining stock into carrot mixture. Cover and simmer 12 to 15 min. until carrots are tender.

Transfer mixture to blender or food processor and process until smooth. Add miso and remaining ingredients to mixture and process just until blended and small pieces of chili remain. Serve at room temp. with whole grain crackers, sesame sticks, or assorted raw vegetables.

 

Yields 2 cups.