Carrotdillsoup Recipes

CARROT DILL SOUP RECIPE

Steps:

• To prepare this soup recipe,firstly, peel and slice the carrots lengthwise. Take a deep-bottomed pan and add carrots with enough water in it. Place it over medium flame and let the carrots boil. Once done, take it off the flame and drain the excess water. Meanwhile, chop the onions and dill leaves on a chopping board.
• Now, place a pan over medium flame and heat oil over medium flame. When the oil is hot enough, add 2 tablespoon chopped dill leaves, onions and minced garlic in it. Fry the onions until they are glossy and translucent. Add the boil carrots to the pan and saute them well. Now, sprinkle salt along with black pepper powder over it and mix it well.
• Pour the vegetable stock in carrot-onion mixture and give it a gentle stir. Cover the pan with lid and reduce the flame to low. Let the mixture simmer over low flame. Once cooked, transfer the soup in a blender jar and and blend it to make a smooth paste. Make sure that no lumps remain.
• Now, transfer the carrot puree to a non-stick pan placed over medium flame and slowly add milk to it. Mix it well. Stir the soup and let it thicken. When the desired consistency is attained, take it off the flame and transfer it in a bowl. Garnish with remaining dill leaves and serve it hot to enjoy!

CARROT DILL SOUP

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.

CREAMY ROASTED CARROT SOUP

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
• To prepare your carrots, peel them and then cut them on the diagonal so each piece is about ½″ thick at the widest part (see photos).
• Place the carrots on the baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
• Roast the carrots until they're caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway. (Heirloom carrot varieties will roast in as little as 25 minutes, but regular carrots are more dense and typically require 35 to 40 minutes.)
• Once the carrots are almost done roasting, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
• Add the garlic, coriander and cumin (if following a variation, see recipe notes for additions). Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a wooden spoon or sturdy silicone spatula.
• Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
• Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
• Add the butter, lemon juice (or lime, if following the Thai variation), and several twists of black pepper. Blend until completely smooth. Add additional salt and pepper if necessary, to taste. Add another tablespoon of butter if you'd like more richness, or a little more lemon juice if it needs more zing. Blend again, and serve.
• This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

THE BEST CARROT SOUP EVER!

Steps:

• Heat butter in a pot. Add the onion and garlic. Saute 3 minutes.
• Add the carrots and tomatoes. Saute 5 minutes.
• Add Stock, salt and pepper, nutmeg and ginger. Bring to a boil. Reduce. Simmer 10 minutes.
• Puree. Return to pot.
• Add the milk and sour cream. Heat through, but DO NOT BOIL.
• YUM!

CARROT DILL SOUP

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.

CARROT DILL FALL HARVEST SOUP

Steps:

• In a large soup pot drizzle in olive oil.
• Toss in carrots, onions, celery and garlic.
• Sautee for 5 minutes on medium heat.
• Toss in potatoes.
• Saute for an additional 2 minutes.
• Season with salt, pepper, onion powder and paprika.
• Sprinkle in fresh dill,
• Throw in bay leaves.
• Pour in vegetable broth.
• Cover and simmer on low heat for 20 minutes.
• Uncover and add whole cream.
• Taste for seasoning and adjust if needed.
• With a hand blender, blend in pot till smooth, creamy, and well incorporated.
• Ladle soup in bowls.
• Sprinkle with some hand broken fresh dill.
• Ready to serve.
• Enjoy!

CARROT SOUP

Steps:

• In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender.
• Add the carrots and chicken stock and bring to a boil.
• Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
• Using an immersion blender, puree the soup until smooth.
• Stir in the milk and the dill.
• Serve with sour cream or Greek yogurt.
• In a large saucepan over medium heat, heat the olive oil and add the onion and garlic.
• Saute for 3-4 minutes until tender.
• Transfer them to the crock of your slow cooker and add the carrots and chicken stock.
• Cook on low for 6-8 hours, or high for 3-4 hours.
• Using an immersion blender, puree the soup until smooth.
• Stir in the milk and the dill.
• Serve with sour cream or Greek yogurt.
• Press the saute button on the Instant Pot and adjust it to low heat.
• Add the olive oil, onions and garlic, and saute, stirring, for 3-4 minutes or until tender. Press the cancel button to turn off the heat.
• Add the carrots and chicken stock.
• Secure the lid on the Instant Pot and adjust the valve to the sealing position.
• Cook on high pressure for 10 minutes, and then quick release the pressure when the cook time is finished.
• Using an immersion blender, puree the soup until smooth.
• Stir in the milk and the dill.
• Serve with sour cream or Greek yogurt.

CARROT DILL SOUP

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.

CARROT-DILL SOUP

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.

ROASTED CARROT AND DILL SOUP

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.