Carrot Dill Fall Harvest Soup Recipes

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CARROT DILL SOUP



Carrot Dill Soup image

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.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3 ½ cups chicken stock
¾ cup 2% milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

Steps:

  • 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.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g

CARROT DILL SOUP



Carrot Dill Soup image

This recipe is from the Canadian Living Magazine. I thought it was a lovely soup. Just the right thickness, and taste. Hope you will like it too!

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

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