DESCRIPTION
This delicious carrot soup recipe has a bit of tang from cider vinegar, richness from cream, sweetness from carrots and freshness from dill. It’s a flavor powerhouse that I know you’re going to love.
Ingredients
Units
Scale
- 5 cups low or no-sodium vegetable or chicken stock
- 1 tsp. salt
- 2 cloves garlic
- Fresh dill
- 2 (10oz.) bags carrot matchsticks
- 1 tsp. honey (optional)
- 1 Tbsp. cider vinegar (optional)
- 4 tsp. heavy cream
Instructions
- Put a large pot or Dutch oven on high heat on the stove. Pour in the stock and add the salt. Cover it until it boils.
- Mince 2 cloves of garlic. Chop about 1/3 cup of fresh dill.
- When the stock boils, add the carrots and the garlic. Stir. Cover. Keep the pot on high until it returns to a boil. Then reduce the heat to a moderate simmer. Cover and cook, stirring occasionally until the carrots are tender.
- Fill your blender halfway full of carrots and broth. Puree. Pour it into a large bowl.
- Repeat until you’ve pureed all the soup. Taste the soup. If it isn’t sweet enough (because sometimes the carrots aren’t as sweet as other times) add some honey. If it’s too sweet, or if you just like a bit of tang, add some cider vinegar.
- Stir in 1/4 cup of the dill. Ladle into bowls. Drizzle each portion with a teaspoon of heavy cream and a sprinkle of the remaining dill.