-
-
My review
Carrot Dill Soup
102
dakota kelly
"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."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 70Original recipe yields 6 servings (6 (1 cup) servings)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 6385 Ratings
-
-
-
-
-
Most helpful positive review
10/22/2006
1 pound of carrots equals about 3 cups chopped.
Most helpful critical review
1/5/2007
Not bad, but a bit bland until I doctored it up. I used a lot more dill (probably twice what the recipee called for) and you must add salt and pepper to balance the flavors before serving. I a...
Most helpful
Most positive
Least positive
Newest
4/25/2003
I roasted the peeled cut up carrots with a little olive oil and a few peeled garlic cloves in a 450 degree oven for about 25 minutes, instead of boiling them. Make sure to puree the roasted gar...
10/6/2002
Outstanding! I used garlic powder, water (instead of chicken stock) and whole milk. I also had to use dried herbs but even so the flavour of this soup was fantastic, and it's texture... velvety!...
1/5/2007
Not bad, but a bit bland until I doctored it up. I used a lot more dill (probably twice what the recipee called for) and you must add salt and pepper to balance the flavors before serving. I a...
6/18/2006
I looked for this recipe after we enjoyed the Dill Carrot Soup at the Union Station Museum Restaurant in Ogden, Utah. I used baby carrots, and let my dried dill weed and fresh chives soak in th...
10/5/2002
We really enjoyed this recipe. We are soup lovers and always trying something new. I used PAM instead of the oil, due to our diet, and added some pepper and a little salt, not much, at the tab...
4/6/2008
Great idea for a soup - I really like carrots with dill. It did need a little tweaking though, as I found it somewhat bland as well. I added salt, pepper, an extra tablespoon of dill, more oni...
7/7/2004
Perhaps it was my method, but I think I followed the recipe exactly... this tasted like baby food mixed with dill and milk. I couldn't serve it.
10/15/2011
WoW - so, so good! Totally surprised! I couldn't stand to lose all those nutrients from the boiled carrots, so I made a standard soup base by sauteeing the onions and carrots for about 8 minut...