CARROT-DILL SOUP
A warm and tasty way to start the meal -- and a full day's RDA of vitamin A in the bargain! All for less than 100 calories a serving. Making this with homemade chicken broth greatly reduces the sodium.
Provided by Heidi Hoerman
Categories Vegetable Soup
Time 30m
Number Of Ingredients 8
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
I used to work at a restaurant that served a carrot and dill soup that was was nothing short of fantastic. It was a cream based soup so a little went a long way. This recipe substitutes the richness of the cream by roasting the carrots to intensify the flavor.
Provided by Patrick Johnson
Categories Other Soups
Time 55m
Number Of Ingredients 9
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.
CARROT DILL VELVET SOUP
I found this recipe for a beautiful and tasty soup made with pureed carrots and fresh dill at allrecipes.com, and was so blown away by it's taste that I just HAD to post it here. Warm garlic bread makes the perfect accompaniment for this velvet-textured, heartwarming soup. Enjoy!
Provided by Anu_N
Categories Lunch/Snacks
Time 45m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 9
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
This recipe is from the Canadian Living Magazine. I thought it was a lovely soup. Just the right thickness, and taste. Hope you will like it too!
Provided by cookalot 2
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 91.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 301.9, Carbohydrate 13.6, Fiber 3.5, Sugar 6.1, Protein 1.5
CARROT DILL SOUP
A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.
Provided by dakota kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g
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.
CARROTS WITH DILL
Dorothy Pritchett of Wills Point, Texas shares a great way to present sweet, tender carrots. She glazes the colorful coins with margarine and adds dill just before serving for a simple, savory side dish.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 5 servings.
Number Of Ingredients 4
Steps:
- Place carrots, water and margarine in saucepan. Cover and bring to a boil over high heat. Reduce heat; simmer for 8 minutes or until the carrots are crisp-tender. Uncover and simmer until liquid has evaporated. Stir in dill.
Nutrition Facts :
DILLED CARROTS
Most people don't think of pairing dill and carrots. But my family agrees that dill adds a nice tang to this slightly sweet vegetable. An herb that is easy to grow, dill also looks lovely in the garden.-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 3-4 servings.
Number Of Ingredients 8
Steps:
- In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Add remaining ingredients. Cook over low heat for 1 to 2 minutes or until hot.
Nutrition Facts :
DILLED CARROT SOUP
Make and share this Dilled Carrot Soup recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients, except lemon juice, salt, pepper and yogurt in slow cooker.
- Cover and cook on high 3-4 hours.
- Process soup in food processor or blender until smooth.
- Season to taste with lemon juice, salt and pepper. Serve soup warm or chilled and garnished with a dollop of yogurt.
Nutrition Facts : Calories 124.4, Fat 1.5, SaturatedFat 0.6, Cholesterol 2, Sodium 593.2, Carbohydrate 23.8, Fiber 4.5, Sugar 9.2, Protein 5.4
DILLED CARROT SOUP
If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!!
Provided by Sherie717
Categories Vegetable
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 246, Fat 13.7, SaturatedFat 7.7, Cholesterol 35.6, Sodium 1279, Carbohydrate 19.6, Fiber 3.6, Sugar 7.1, Protein 9.9
DILLED CARROTS
This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.
Provided by Sageca
Categories Vegetable
Time 1h
Yield 7 pint jars
Number Of Ingredients 7
Steps:
- Peel carrots and cut into 3/4 inch thick sticks, 1 inch (2.5 cm) shorter than jar. To prepare pickling liquid,.
- combine vinegar, water and salt in a nonreactive Dutch oven.
- Bring to a boil, stirring to dissolve salt. In each hot sterilized jar, place 3 clove garlic, 1 head dill, and 1/2 tsp (2 mL) pepper flakes.
- Pack carrot sticks into jars and place a.
- second head of dill on top.
- Pour boiling pickling liquid over carrots, leaving 1/2 inch (1.25 cm) headspace. Remove air.
- bubbles with a narrow rubber spatula or plastic knife.
- Add additional pickling liquid, if required, to maintain headspace.
- Wipe jar rims thoroughly with a clean damp cloth. Seal.
DILLED CARROT SOUP
Make and share this Dilled Carrot Soup recipe from Food.com.
Provided by Abe ray
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- sauté onions and garlic in lightly greased saucepan until tender, about 5 minutes. add broth, tomatoes and liquid, carrots and potato; heat to boiling. reduce heat and simmer, uncovered, until vegetables are tender, about 15 minutes.
- process soup in food processor or blendar until smooth. add lemon juice and dill weed; season to taste with salt and white pepper. serve soup warm or chilled. top each bowl of soup with a tablespoon of yogurt; garnish with shredded carrot and dill sprigs.
Nutrition Facts : Calories 129.8, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.3, Sodium 128.1, Carbohydrate 29.4, Fiber 6.5, Sugar 12.3, Protein 4.2
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