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Carrot Dill Soup

Carrot Dill Soup

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dakota kelly

A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 70 kcal
  • 3%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
  2. Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
  3. Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.
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Reviews

Maeri M.
49
10/22/2006

1 pound of carrots equals about 3 cups chopped.

CINDY GLOWACKI
35
6/28/2003

I roasted the peeled cut up carrots with a little olive oil and a few peeled garlic cloves in a 450 degree oven for about 25 minutes, instead of boiling them. Make sure to puree the roasted garlic cloves with the rest of the soup. I used whole milk. The soup is better the next day after the flavors have intensified!

Anu
25
10/22/2003

Outstanding! I used garlic powder, water (instead of chicken stock) and whole milk. I also had to use dried herbs but even so the flavour of this soup was fantastic, and it's texture... velvety! This tastes wonderful with warm garlic bread.