Best Carrot Dill Velvet Soup Recipes

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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 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

ROASTED CARROT AND DILL SOUP



Roasted Carrot and Dill Soup image

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

8 large carrots, peeled and sliced into 1/2 inch rounds
1/4 c olive oil
6 c vegetable stock (see recipe in "the basics")
1 piece ginger, peeled and approximately 1" long
1 sprig(s) fresh thyme
1/2 large red onion, chopped
2 clove garlic, chopped
3 Tbsp fresh dill, chopped
salt and white pepper

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.

DILLED CARROT SOUP



Dilled Carrot Soup image

If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!!

Provided by Sherie717

Categories     Vegetable

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 (49 ounce) cans chicken broth
2 lbs finely grated carrots
1 medium onion (minced)
2 ounces dry sherry
1/4 cup butter
2 ounces flour
1/2 cup heavy cream
3 pinches dried dill weed
salt (to taste)
white pepper (to taste)

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!

Nutrition Facts : Calories 246, Fat 13.7, SaturatedFat 7.7, Cholesterol 35.6, Sodium 1279, Carbohydrate 19.6, Fiber 3.6, Sugar 7.1, Protein 9.9

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