Go Back
Carrot Dill Soup

Carrot Dill Soup

This is a vegan recipe containing no animal products. What packs this soup with flavor is the dill!
Print Recipe Pin Recipe
Servings: 6 1.5 C servings
Course: Soup
Cuisine: Vegan, Vegetarian
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 large onion diced
  • 2.5 lbs carrots washed and diced
  • 8 cup vegetable broth
  • 1/4 cup fresh dill
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 pinch cayenne pepper
  • 6 sprigs dill set aside for garnish

Method
 

  1. Heat olive oil in a soup kettle
  2. Add onion and cook over low heat until translucent, 10 minutes
    diced onions
  3. Add carrots, stock, 1/4C dill, salt, pepper and cayenne
  4. Bring to a boil, then reduce heat to low simmer and cover
  5. Simmer about 40 minutes until carrots are tender
    Simmer carrot soup
  6. Cool soup before pureeing
  7. Puree the soup in batches in a blender or food processor
  8. Return soup to kettle and serve warm
  9. Garnish the soup bowls with dill
  10. Optional- Serve soup with crusty French bread
    Carrot Soup & Bread

Notes

This recipe has been adapted from The New Basics Cookbook by Julee Ross and Sheila Lukins, Workman Publishing, 1989.
 
A gluten-free version of this recipe can be made with a gluten free vegetable broth. Brands such as Swanson's organic vegetarian vegetable broth  or Pacific Organic vegetable broths may be used. Gluten ingredients in a broth may include wheat yeast extract or a hydrolyzed wheat protein. 
 
References:
  1. Collins, K., Cancer: Reducing Risk with Caretenoids, Today’s Dietitian (2019) , Vol 21: 1, p.12. https://www.todaysdietitian.com/newarchives/0119p12.shtml.
  2. Vitamin A May Have Impact on Heart Health, American Physiological Society, https://www.todaysdietitian.com/news/053116_news.shtml.