Carrot Dill 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 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!

CREAMY CARROT SOUP

Steps:

• Melt butter in a small saucepan. Sweat the carrots, onion and ginger with the butter. Add potatoes and broth, then bring to a boil. Reduce heat, and simmer until potatoes are tender. Strain liquid into a separate container. Put vegetables into a blender along with the dill, and pour in just enough of the liquid to cover the vegetables. Puree in stages if necessary. Discard excess broth. Return vegetable puree to pan.
• Stir heavy cream into the pan with the vegetables. Season with salt and pepper. Heat, but do not boil, and serve immediately.

CARROT GINGER DILL SOUP

Steps:

• In a 3-quart pan, sauté the onions in olive oil over medium-low heat. Cook and stir the onions until they become tender; add the garlic, ginger, carrots, rice, and broth. Bring to a gentle boil, reduce to a simmer and cook until the carrots and rice are tender.
• Using a stick blender, puree the soup until smooth. If using a blender or processor allow to slightly cool and puree in small batches.
• Add salt and pepper to taste. Garnish with chopped 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 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.

CARROT DILL SOUP

Steps:

• Heat olive oil in a soup kettle
• Add onion and cook over low heat until translucent, 10 minutes
• Add carrots, stock, 1/4C dill, salt, pepper and cayenne
• Bring to a boil, then reduce heat to low simmer and cover
• Simmer about 40 minutes until carrots are tender
• Cool soup before pureeing
• Puree the soup in batches in a blender or food processor
• Return soup to kettle and serve warm
• Garnish the soup bowls with dill
• Optional- Serve soup with crusty French bread

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-SPINACH SOUP WITH DILL

Steps:

• In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
• To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

CARROT SOUP WITH BACON AND DILL DUMPLINGS

Steps:

• Prepare the dumplings: Cook bacon in a skillet over low heat until tender, not crisp. Add onions, salt, and pepper. Cook over low heat until onions are soft, about 7 to 10 minutes. Reserve.
• Place chicken in a food processor fitted with the metal blade, along with the allspice, potato and egg. Process until chicken is ground, about 2 minutes. Add the cream and process until mixture is thick and sticky. Stir in the reserved Sauteed onion and bacon, along with the dill. Place mixture in a bowl, cover, and refrigerate for 30 minutes.
• Meanwhile, prepare the soup: Melt butter over medium-low heat in a large stockpot or Dutch oven. Cook onions with salt and pepper until soft, about 5 minutes.
• Add the chicken stock and cook over moderate heat, uncovered, about 15 minutes. Meanwhile, finely chop carrots in a food processor fitted with the metal blade. Add carrots to soup. Bring to a boil, return to a simmer, and cook, uncovered, until the carrots are soft, about 10 minutes.
• Puree soup in a blender or food processor until smooth. Strain back into pot, pressing with the back of a ladle to extract all the juices. Shape dumplings with 2 oval soup spoons dipped in hot water or with slightly wet hands. They should be ovals or balls, about 1 1/2-inches in diameter. Drop dumplings carefully into simmering soup and cook for 5 to 6 minutes or until they float to the surface. Add milk, bring to a boil and remove from heat. Serve immediately.

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 SOUP WITH DILL PESTO

Steps:

• Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.
• Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)
• Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

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.