Carrot Soup With Dill Pesto Recipes

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CARROT DILL SOUP



Carrot Dill Soup image

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

1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3 ½ cups chicken stock
¾ cup 2% milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

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 SOUP WITH CHILLI CORIANDER PESTO



Carrot soup with chilli coriander pesto image

Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick

Provided by Esther Clark

Categories     Lunch, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 13

5 tbsp olive oil
2 onions , finely chopped
3 large garlic cloves , crushed
thumb-sized piece ginger , grated
4 tbsp mild curry powder
900g carrots , sliced
1.7l hot vegetable stock
large bunch coriander , chopped
30g pine nuts , toasted
1 small red chilli , deseeded and finely chopped
40g parmesan or vegetarian alternative, finely grated
1 lemon , zested
crème fraîche and crusty bread, to serve (optional)

Steps:

  • Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
  • Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
  • Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it's too thick, loosen with 1 tbsp water.
  • Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

Nutrition Facts : Calories 258 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

CARROT SOUP WITH BACON AND DILL DUMPLINGS



Carrot Soup with Bacon and Dill Dumplings image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

4 strips bacon, cut in small squares
1 onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper
1 (6 ounce) boned chicken breast, fat and sinews removed, cut into chunks
1/2 teaspoon ground allspice
1 large potato, peeled, boiled, riced (about 3/4 cup)
1 egg
1/4 cup heavy cream
1/2 cup minced fresh dill
2 tablespoons unsalted butter
1 1/2 onions, sliced
2 teaspoons salt
1/2 teaspoon black pepper
4 cups chicken stock
3/4 pound carrots, peeled (about 4 large)
1 cup milk

Steps:

  • Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.
  • Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.
  • Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes.
  • Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
  • Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.

CARROT SOUP WITH DILL PESTO



Carrot Soup with Dill Pesto image

Categories     Soup/Stew     Herb     Vegetable     Carrot     Summer     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

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.

DILL PESTO



Dill Pesto image

A fresh, wonderful take on pesto with no basil in sight! Dill plays a starring role in this twist which is good on pasta and seafood dishes!

Provided by LaDonna Langwell

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 9

3 sprigs fresh dill
¼ cup toasted pine nuts
½ cup fresh parsley
1 large clove garlic
¼ cup freshly grated Parmesan cheese, or more to taste
3 tablespoons olive oil, divided, or as needed
¼ medium lemon, or to taste
⅛ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste

Steps:

  • Combine leaves of dill sprig, pine nuts, parsley, garlic, and Parmesan cheese in a food processor. Pulse until completely combined, 2 to 3 minutes.
  • Add 1 tablespoon olive oil, a small squirt of lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper; pulse again.
  • Taste for seasonings. Add 1 more tablespoon olive oil and pulse again. Continue adding olive oil, lemon juice, salt, and pepper until pesto has the desired flavor and consistency.

Nutrition Facts : Calories 165.2 calories, Carbohydrate 3 g, Cholesterol 4.4 mg, Fat 16 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.9 g, Sodium 142.5 mg

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

CARROT-SPINACH SOUP WITH DILL



Carrot-Spinach Soup with Dill image

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

1 large onion, diced
3 tablespoons extra-virgin olive oil
7 carrots, diced (about 5 cups)
1/4 teaspoon turmeric
1 tablespoon coarse salt
8 ounces green beans, cut into 1/2-inch pieces
1 packed cup baby spinach
3 tablespoons chopped fresh dill
2 tablespoons lemon juice

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 SOUP WITH DILL PESTO



Carrot Soup With Dill Pesto image

I pulled this from epicurious and modified it slightly. Works well to make it a day ahead just store the soup separate from the pesto. The pesto is also good on pasta and chicken.

Provided by Umberle

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
8 large carrots, thinly sliced
2 large onions, chopped coarsely
2 1/2 teaspoons dill seeds
8 cups vegetable broth or 8 cups vegetable bouillon
2 cups packed coarsely chopped fresh dill
4 tablespoons pine nuts
4 tablespoons olive oil

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add carrots, onion and dill seeds and cook until onion tender (about 10 minutes).
  • Add 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 or use an immersion blender in the pot. 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 pulses. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper.
  • Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

Nutrition Facts : Calories 232.6, Fat 19, SaturatedFat 5.2, Cholesterol 15.3, Sodium 70.8, Carbohydrate 15.7, Fiber 3.8, Sugar 6.7, Protein 2.4

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