Best Roasted Carrot And Dill Soup Recipes

Roasted Carrot Soup image

Provided by Amanda Hesser and Merrill Stubbs

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

1 3/4 pounds large carrots, about 6-8
1/4 cup olive oil
Kosher salt
6 cups high-quality vegetable stock, low-sodium
1 piece ginger, peeled, one inch long
1 sprig thyme, plus more for garnish
1/2 large sweet onion
2 cloves garlic, peeled and chopped, use large cloves
Freshly ground black pepper

Steps:

Peel and cut the carrots into ½-inch rounds. On a rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15-20 minutes.
Meanwhile, bring the stock to a boil. Add the ginger and the sprig of thyme and simmer gently for 15 minutes.
Dice the onion and place in a medium stockpot with the remaining olive oil. Cook the onion over medium heat, stirring frequently, until softened and lightly browned. Season. Add the garlic, and then the carrots.
Remove the ginger and thyme from the stock, and add the stock to the pot with the onions and carrots. Bring to boil and simmer for 5 to 10 minutes, until the carrots are soft enough to purée.
Use an immersion or standard blender to purée the mixture until smooth. If the soup seems too thick, add more stock or water and gently reheat. Add salt and pepper to taste. To serve, ladle into bowls and garnish with chopped fresh thyme.

Carrot Dill Soup image

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

Roasted Carrots image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

Preheat the oven to 400 degrees F.
If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
Toss the carrots with minced dill or parsley, season to taste, and serve.

Roasted Carrot and Dill Soup image

Provided by Patrick Johnson

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.