Chilly Dilly Carrot Soup Recipes

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.

DILLED CARROT SOUP

Steps:

• Melt 1/2 stick butter over low heat in a large stockpot.
• Add veggies & cook slowly over low heat until tender.
• Add sherry & cook until reduced by half.(May take 1-2 hrs.).
• Add flour, stirring frequently over low heat until creamy (7-8 mins).
• Stir in hot broth slowly. Simmer 10-15 minutes.
• Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
• Enjoy!

CHILLED CARROT SOUP

Steps:

• In an 8-quart saucepan, heat 1 tablespoon of olive oil over medium heat. Add the coriander and cumin seeds and saute until fragrant, about 2 minutes. Add the ginger, onion, and jalapeno and sweat for 4 minutes. Add all liquid ingredients and bring to simmer. Add the carrots and simmer for 2 hours.
• Remove from heat and puree using an immersion blender or regular blender. Strain twice through a fine-mesh sieve, pushing through all the solids with a rubber spatula. Chill in the refrigerator for 2 hours.
• Garnish with creme fraiche and cilantro and serve.

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 VELVET SOUP

Steps:

• Bring a large saucepan of water to a boil.
• Add carrots, and cook just until tender.
• Drain, return the carrots to the pan and 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 water/vegetable stock/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 immediately.