CARROT-DILL SOUP

Carrot-dill soup image

Provided by Heidi Hoerman

Time 30m

Number Of Ingredients 8

2 Tbsp olive oil
2 medium shallots, peeled and roughly chopped
4 large carrots, peeled, ends removed, and roughly chopped
1/4 c white wine
5 c chicken broth
1/3 c chopped fresh dill
1 Tbsp concentrated tomato paste
salt and white pepper to taste

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.