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.
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