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 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-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 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.
CARROT SOUP WITH BACON AND DILL DUMPLINGS
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
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 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.
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