A warming, satisfying soup for a cool fall evening. It freezes well, just keep in mind the soup may need to be puréed again after thawing. Serve with a swirl of sour cream or a sprinkle of feta cheese for a little extra pizzazz.
Carrot Dill Soup
Rated 3.0 stars by 1 users
Ingredients
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2 tbsp olive oil
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1 sweet onion, chopped
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5 cups sweet carrots, peeled and chopped
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1 sweet potato, peeled and chopped
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2 garlic cloves, chopped
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2-3 sprigs of fresh thyme
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salt and pepper
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5 c broth, vegetable or chicken
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1/4 c fresh dill, chopped
Directions
Sauté onion for 5 minutes. Add carrots, sweet potato and garlic. Cook for 5 minutes. Add broth, thyme and salt and pepper, bring to a boil, then reduce and simmer for 15-20 minutes or until the carrots are tender.
Remove from the heat, let cool slightly, remove the thyme and use an immersion blender or a blender or food processor and blend until smooth.
Add chopped dill and season with more salt and pepper if needed. Serve with garlic bread, or biscuits.
A warming, satisfying soup for a cool fall evening. This freezes well, you may need to purée once more after thawing.