Best Carrot Soup With Bacon And Dill Dumplings Recipes

VEGETABLE SOUP WITH CARROT DUMPLINGS

Vegetable Soup With Carrot Dumplings image

Make and share this Vegetable Soup With Carrot Dumplings recipe from Food.com.

Provided by weekend cooker

Categories Cheese

Time 1h5m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 cups chopped onions
4 medium carrots, sliced
3 celery ribs, sliced
2 tablespoons canola oil
3 cups vegetable broth
4 medium potatoes, peeled, and sliced
4 medium tomatoes, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
1/2 cup water
1 cup chopped cabbage
1 cup frozen peas
2 1/4 cups reduced-fat baking mix
1 cup shredded carrot
1 tablespoon minced fresh parsley
1 cup cold water
10 tablespoons shredded reduced-fat cheddar cheese

Steps:

In a dutch oven, cook the onions, carrots, and celery in oil for 6-8 minutes or until crisp-tender.
Stir in the broth , potatoes, tomatoes, garlic, salt, and pepper and bring to a boil.
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are tender.
In a small bowl, combine flour and water until smooth, and stir into vegetable mixture, bring to a boil, cook and stir for 2 minutes or until thickened.
Stir in cabbage and peas.
FOR THE CARROT DUMPLINGS.
In a small bowl, combine baking mix, carrots, and parsley.
Stir in water until moistened, then drop in 10 mounds onto simmering soup.
Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Garnish with cheese.

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

Ingredients

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

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