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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

69.5 calories; 2.1 g protein; 10.9 g carbohydrates; 2.4 mg cholesterol; 66.4 mg sodium. Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/23/2006
1 pound of carrots equals about 3 cups chopped. Read More
(55)

Most helpful critical review

Rating: 3 stars
01/06/2007
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 also stirred in a couple tbsp. butter for richness. Garnished with toasted sliced almonds, it was company-worthy. Read More
(26)
85 Ratings
  • 5 star values: 46
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 4 stars
10/22/2006
1 pound of carrots equals about 3 cups chopped. Read More
(55)
Rating: 5 stars
06/28/2003
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 garlic cloves with the rest of the soup. I used whole milk. The soup is better the next day after the flavors have intensified! Read More
(41)
Rating: 5 stars
10/22/2003
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! This tastes wonderful with warm garlic bread. Read More
(31)
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Rating: 3 stars
01/05/2007
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 also stirred in a couple tbsp. butter for richness. Garnished with toasted sliced almonds, it was company-worthy. Read More
(26)
Rating: 5 stars
06/18/2006
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 the milk while the carrots onion and garlic simmered in the broth. We rate this even better than the restaurant's version! Read More
(19)
Rating: 4 stars
06/28/2003
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 table. It is a keeper for us. Thanks:) Read More
(18)
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Rating: 5 stars
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 minutes, then added the garlic, then sauteed for another 3 or so and added the chicken stock. Boiled for about 15 minutes until carrots were quite tender. Pureed as indicated, and honestly at this point with a tad more liquid this is an awesome soup on it's own! I did add extra chicken stock vs milk, and then the herbs - fantastic! Thank you for sharing this surprisingly wonderful recipe! Read More
(11)
Rating: 1 stars
07/08/2004
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. Read More
(10)
Rating: 4 stars
04/06/2008
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 onion and used green onions instead of chives. Overall a very yummy soup and coming in at only 80 calories per 1 cup serving! (I used skim milk) I'll make this again. Read More
(10)