Carrot Dill Fall Harvest Soup Food

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 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 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 SOUP

Steps:

• In a medium sized stock pot, over high heat, combine the chicken stock, carrots, garlic, dill weed, salt and butter. Bring to a boil, reduce heat and simmer for 30 minutes or until carrots are soft.
• In a blender, puree the soup, return to stock pot and simmer for an additional 30 to 45 minutes. Season with additional dill or garlic if needed.