Carrot Dill Soup Recipe
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Carrot Dill Soup

By: dakota kelly 
"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."

This Kitchen Approved Recipe has an average star rating of 4.3 Rate/Review | Read Reviews (41)

Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

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Original Recipe Yield 6 (1 cup) servings
 

Ingredients

  • 1 pound carrots, sliced
  • 2 teaspoons vegetable oil
  • 2 teaspoons minced garlic
  • 1 cup chopped onion
  • 3 1/2 cups chicken stock
  • 3/4 cup 2% milk
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives

Directions

  1. 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.
  2. 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.
  3. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 70 | Total Fat: 2.3g | Cholesterol: 2mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 22, 2006 by Maeri M.   view full review
1 pound of carrots equals about 3 cups chopped.
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 28, 2003 by CINDY GLOWACKI   view full review
I roasted the peeled cut up carrots with a little olive oil and a few peeled garlic cloves in...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Oct. 22, 2003 by Anu   view full review
Outstanding! I used garlic powder, water (instead of chicken stock) and whole milk. I also had...
The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 5, 2007 by Queen Bee   view full review
Not bad, but a bit bland until I doctored it up. I used a lot more dill (probably twice what...
The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 18, 2006 by LBUCHMAN   view full review
I looked for this recipe after we enjoyed the Dill Carrot Soup at the Union Station Museum...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jun. 28, 2003 by Elizabeth   view full review
We really enjoyed this recipe. We are soup lovers and always trying something new. I used...
The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed on Jul. 7, 2004 by Alana   view full review
Perhaps it was my method, but I think I followed the recipe exactly... this tasted like baby...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Apr. 6, 2008 by kyoules   view full review
Great idea for a soup - I really like carrots with dill. It did need a little tweaking...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Jan. 28, 2009 by Marilyn Hammond   view full review
This was great! Fresh dill and chives are a must. I used skim milk and a little cream since I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
Reviewed on Dec. 15, 2008 by sodasmith   view full review
Excellent soup! You must like dill to like this soup though.

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