Carrot Dill Soup Recipes

CARROT DILL SOUP

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.

DILLED CARROT SOUP

Steps:

• Melt 1/2 stick butter over low heat in a large stockpot.
• Add veggies & cook slowly over low heat until tender.
• Add sherry & cook until reduced by half.(May take 1-2 hrs.).
• Add flour, stirring frequently over low heat until creamy (7-8 mins).
• Stir in hot broth slowly. Simmer 10-15 minutes.
• Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
• Enjoy!

MAPLE DILL CARROTS

Steps:

• Place carrots in a skillet and pour in just enough water to cover. Bring to a boil over medium heat; simmer until water has evaporated and the carrots are tender. Stir in butter, brown sugar, dill, salt, and pepper.

ROASTED CARROT AND DILL SOUP

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 VELVET SOUP

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 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.