"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." — dakota kelly
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3 1/2 cups
chopped fresh dill
chopped fresh chives
1 pound of carrots equals about 3 cups chopped.
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.
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!
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.
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:)
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Dill Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 70
** Calories from Fat: 21
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