Carrot Dill Soup Recipe -
Carrot Dill Soup Recipe
  • READY IN 45 mins

Carrot Dill Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 (1 cup) servings Change Servings
  • PREP

    10 mins
  • COOK

    35 mins

    45 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 22, 2006

1 pound of carrots equals about 3 cups chopped.

Most Helpful Critical Review
Jan 05, 2007

Not bad, but a bit bland until I doctored it up. I used a lot more dill (probably twice what the recipee called for) and you must add salt and pepper to balance the flavors before serving. I also stirred in a couple tbsp. butter for richness. Garnished with toasted sliced almonds, it was company-worthy.

Jun 28, 2003

I roasted the peeled cut up carrots with a little olive oil and a few peeled garlic cloves in a 450 degree oven for about 25 minutes, instead of boiling them. Make sure to puree the roasted garlic cloves with the rest of the soup. I used whole milk. The soup is better the next day after the flavors have intensified!

Oct 22, 2003

Outstanding! I used garlic powder, water (instead of chicken stock) and whole milk. I also had to use dried herbs but even so the flavour of this soup was fantastic, and it's texture... velvety! This tastes wonderful with warm garlic bread.

Jun 18, 2006

I looked for this recipe after we enjoyed the Dill Carrot Soup at the Union Station Museum Restaurant in Ogden, Utah. I used baby carrots, and let my dried dill weed and fresh chives soak in the milk while the carrots, onion, and garlic simmered in the broth. We rate this even better than the restaurant's version!

Jun 28, 2003

We really enjoyed this recipe. We are soup lovers and always trying something new. I used PAM instead of the oil, due to our diet, and added some pepper and a little salt, not much, at the table. It is a keeper for us. Thanks:)

Apr 06, 2008

Great idea for a soup - I really like carrots with dill. It did need a little tweaking though, as I found it somewhat bland as well. I added salt, pepper, an extra tablespoon of dill, more onion, and used green onions instead of chives. Overall a very yummy soup, and coming in at only 80 calories per 1 cup serving! (I used skim milk) I'll make this again.

Jul 07, 2004

Perhaps it was my method, but I think I followed the recipe exactly... this tasted like baby food mixed with dill and milk. I couldn't serve it.


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  • Calories
  • 70 kcal
  • 3%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 2.3 g
  • 4%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 66 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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