Servings: 6 1.5 C servings
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
Instructions
- 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
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:
- Collins, K., Cancer: Reducing Risk with Caretenoids, Today’s Dietitian (2019) , Vol 21: 1, p.12. https://www.todaysdietitian.com/newarchives/0119p12.shtml.
- Vitamin A May Have Impact on Heart Health, American Physiological Society, https://www.todaysdietitian.com/news/053116_news.shtml.
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