CARROT DILL SOUP
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.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g
CARROT DILL SOUP
This is a vegan recipe containing no animal products. What packs this soup with flavor is the dill!
Provided by Emma Fogt
Categories Soup
Number Of Ingredients 9
Steps:
- Heat olive oil in a soup kettle
- Add onion and cook over low heat until translucent, 10 minutes
- Add carrots, stock, 1/4C dill, salt, pepper and cayenne
- Bring to a boil, then reduce heat to low simmer and cover
- Simmer about 40 minutes until carrots are tender
- Cool soup before pureeing
- Puree the soup in batches in a blender or food processor
- Return soup to kettle and serve warm
- Garnish the soup bowls with dill
- Optional- Serve soup with crusty French bread
CARROT DILL SOUP
This recipe is from the Canadian Living Magazine. I thought it was a lovely soup. Just the right thickness, and taste. Hope you will like it too!
Provided by cookalot 2
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
- Add carrots sliced about 1/2 inch, and cook about 4 minute
- Add stock and cook until vegetables are fork tender.
- Puree with hand blender.
- Stir in dill.
Nutrition Facts : Calories 91.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 301.9, Carbohydrate 13.6, Fiber 3.5, Sugar 6.1, Protein 1.5
CARROT-SPINACH SOUP WITH DILL
Prepare this healthy soup with tons of nutritious leafy greens and veggies whenever you feel weighed down.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes three 3-cup servings
Number Of Ingredients 9
Steps:
- In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
- To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.
Nutrition Facts : Calories 312 g, Fat 17 g, Fiber 13 g, Protein 7 g, SaturatedFat 2 g
CARROT DILL VELVET SOUP
I found this recipe for a beautiful and tasty soup made with pureed carrots and fresh dill at allrecipes.com, and was so blown away by it's taste that I just HAD to post it here. Warm garlic bread makes the perfect accompaniment for this velvet-textured, heartwarming soup. Enjoy!
Provided by Anu_N
Categories Lunch/Snacks
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil.
- Add carrots, and cook just until tender.
- Drain, return the carrots to the pan and Set aside.
- 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 water/vegetable stock/chicken stock.
- Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
- 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 immediately.
CARROT DILL FALL HARVEST SOUP
Steps:
- In a large soup pot drizzle in olive oil.
- Toss in carrots, onions, celery and garlic.
- Sautee for 5 minutes on medium heat.
- Toss in potatoes.
- Saute for an additional 2 minutes.
- Season with salt, pepper, onion powder and paprika.
- Sprinkle in fresh dill,
- Throw in bay leaves.
- Pour in vegetable broth.
- Cover and simmer on low heat for 20 minutes.
- Uncover and add whole cream.
- Taste for seasoning and adjust if needed.
- With a hand blender, blend in pot till smooth, creamy, and well incorporated.
- Ladle soup in bowls.
- Sprinkle with some hand broken fresh dill.
- Ready to serve.
- Enjoy!
CARROT GINGER SOUP WITH DILL
Steps:
- In a medium saucepan over medium heat, add oil. Once oil is heated, add onion and sauté for 5 minutes until softened, then add garlic and ginger and sauté for 1 minute. Add carrots, and sauté for 5 minutes.
- Add vegetable broth, and bring to a boil, then reduce heat and simmer uncovered for about 20-30 minutes until carrots are tender.
- Transfer in batches to food processor/blender or use a hand emulsifier and puree until smooth. Add salt and white pepper.
- Serve hot and garnish with toasted ciabatta bread and dill.
Nutrition Facts : Calories 150 kcal, Carbohydrate 20 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 682 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
CARROT SOUP WITH DILL PESTO
Steps:
- Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.
- Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)
- Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.
ROASTED CARROT AND DILL SOUP
I used to work at a restaurant that served a carrot and dill soup that was was nothing short of fantastic. It was a cream based soup so a little went a long way. This recipe substitutes the richness of the cream by roasting the carrots to intensify the flavor.
Provided by Patrick Johnson
Categories Other Soups
Time 55m
Number Of Ingredients 9
Steps:
- 1. Toss carrots with 2 tablespoons olive oil and generously sprinkle with salt.
- 2. Place carrots on baking sheet and broil until soft and brown. Turn carrots every 5 minutes to ensure they do not char.
- 3. Bring stock to a boil and add the ginger and sprig of thyme. Gently simmer for 15 minutes.
- 4. In a medium stock pot, add onion and remaining olive oil and brown/caramelize onion over medium heat.
- 5. Once the onion is caramelized, add garlic and carrots.
- 6. Remove the ginger and thyme from the stock and pour stock over onion and carrot mixture. Bring to boil and simmer for 10 minutes or until the carrots are very soft.
- 7. Puree mixture until smooth. Adjust consistency by adding stock (if too thick) or reducing over medium heat (if too thin).
- 8. Add chopped dill and mix well.
- 9. Adjust seasoning with salt and white pepper. The soup should have just a little kick from the white pepper.
CARROT DILL SOUP
Steps:
- 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. 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. 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.
CARROT SOUP
This carrot soup with dill is quick and easy to make, can be served hot or cold, and can be made in the slow cooker, Instant Pot, or on the stove!
Provided by Bake.Eat.Repeat.
Categories Soups and Salads
Time 40m
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender.
- Add the carrots and chicken stock and bring to a boil.
- Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk and the dill.
- Serve with sour cream or Greek yogurt.
- In a large saucepan over medium heat, heat the olive oil and add the onion and garlic.
- Saute for 3-4 minutes until tender.
- Transfer them to the crock of your slow cooker and add the carrots and chicken stock.
- Cook on low for 6-8 hours, or high for 3-4 hours.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk and the dill.
- Serve with sour cream or Greek yogurt.
- Press the saute button on the Instant Pot and adjust it to low heat.
- Add the olive oil, onions and garlic, and saute, stirring, for 3-4 minutes or until tender. Press the cancel button to turn off the heat.
- Add the carrots and chicken stock.
- Secure the lid on the Instant Pot and adjust the valve to the sealing position.
- Cook on high pressure for 10 minutes, and then quick release the pressure when the cook time is finished.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk and the dill.
- Serve with sour cream or Greek yogurt.
Nutrition Facts : Calories 150 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 9 milligrams cholesterol, Fat 5 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 293 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CARROT-DILL SOUP
A warm and tasty way to start the meal -- and a full day's RDA of vitamin A in the bargain! All for less than 100 calories a serving. Making this with homemade chicken broth greatly reduces the sodium.
Provided by Heidi Hoerman
Categories Vegetable Soup
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a heavy soup pan, Saute the chopped shallots in the olive oil until slightly browned.
- 2. Add the carrots and continue to saute for a couple minutes, stirring to coat the carrots.
- 3. Deglaze the pan by pouring in the white wine and stirring to bring any carmelized shallot off the bottom of the pan.
- 4. Add the broth and boil until the carrots are easily pierced with a fork.
- 5. Process with an immersion blender until all the pieces of carrot have been well incorporated into the broth.
- 6. Add the dill and tomato paste and process another few seconds to fully incorporate them.
- 7. Adjust the seasoning by adding salt and white pepper to taste. Serve warm.
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- Put a large pot or Dutch oven on high heat on the stove. Pour in the stock and add the salt. Cover it until it boils.
- When the stock boils, add the carrots and the garlic. Stir. Cover. Keep the pot on high until it returns to a boil. Then reduce the heat to a moderate simmer. Cover and cook, stirring occasionally until the carrots are tender.
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5/5 (3)Calories 138 per servingTotal Time 1 hr 5 mins
- In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.
- To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.
- To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).
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- Add the carrots, stock/water, salt and pepper. Bring to a boil and then lower the heat a bit to a gentle boil. Continue cooking until vegetables are very soft, about 30 minutes; the smaller the pieces the shorter the cooking time.
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