Carrot Dill Velvet Soup Recipes

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CARROT DILL VELVET SOUP



Carrot Dill Velvet Soup image

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

1 lb carrot, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3 1/2 cups vegetable stock or 3 1/2 cups chicken stock
3/4 cup milk
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 tablespoons chopped fresh chives or 2 teaspoons dried chives
salt (optional)

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 SOUP



Carrot Dill Soup image

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

2 tablespoons butter
3 stalks celery
2 onions
2 garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon pepper
5 cups carrots
8 cups vegetable stock or 8 cups chicken stock
1/4 cup fresh dill or 1 tablespoon dried dill

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

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