If you have lots of carrots on hand, this is an easy way to use them.  It’s a very fresh, flavourful and light soup.  Serve with fresh bread.  The soup is pictured with my Very Easy Crusty French Bread.  My Whole Wheat No Knead Bread is another option.  Please double or triple the recipe if you want extra soup to freeze for use at a later date.  If freezing, don’t add the cream until you thaw and heat, the cream might separate from the soup when it is thawed and then look curdled.

Carrot Dill Soup

 

Prep time:  10 minutes

Cooking time:  20 minutes

Yield:  about 6 cups, 4 servings

Ingredients:

2 tablespoons of  oil( olive, grapeseed, vegetable, whatever you prefer)

5 cups vegetable broth

4 cups carrots peeled and cut into 1/2 inch pieces

1/2 cup chopped onion

3 tablespoons flour

1/4 teaspoon salt

pepper to taste

Agave syrup or some other sweetener to taste- depends how sweet your carrots are or how sweet you would like you soup to be.  You probably won’t need more than a few tablespoons.

1/4 cup fresh dill ( add 1 teaspoon dried dill if you don’t have fresh)

1/4 cup of cream (optional)

Directions:

1.  Use about a 3 quart pot.  Turn the heat up to medium, add oil, then chopped onions and carrots.

2.  Sautee  carrots and onions for about 5 minutes.  Then add 3 tablespoons of flour.  Mix in well for about a minute.  Now add the vegetable stock slowly, mixing as you go.  If you end up having a few lumps of flour don’t worry, we will puree the soup in a blender.

3.  Bring whole mixture up to a simmer for about 15 minutes or until the carrots are fork tender.

4.  When cooked, turn the heat off and let cool 5-10 minutes before blending.

5.  Blend in 2 batches until smooth, then put back in the pot and heat through again on medium low heat.

6.  Add fresh or dried dill.  This would also be the time to add the cream if you are not freezing the soup.  If you do freeze the soup, please make sure soup has completely cooled down before you do so.

7.  Serve with fresh bread.

 

 

 

 

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