Carrot Dill Soup

Name: Carrot Dill Soup
Yield: 6 portions
Ingredients: 6 dill sprigs, for garnish; ¼ cup finely diced red bell pepper, for garnish; 6 teaspoons crème fraîche, for garnish; ¼ teaspoon freshly ground black pepper; Pinch of cayenne pepper; 1 teaspoon salt; ¼ cup plus 2 tablespoons chopped fresh dill; 8 cups Berta’s Chicken Stock or canned broth; 2 ribs celery, leaves included, diced; 4 tablespoons (½ stick) unsalted butter; 2½ pounds carrots, peeled and diced; 1 large onion, diced

Preparation info

6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Fresh green dill and bright red pepper garnish this creamy carrot soup to perfection.

Ingredients

4 tablespoons (½ stick) unsalted butter
1 large onion, diced

Spicy
Gluten-free
Soup

Method

Melt the butter in a soup kettle. Add the onion and cook over low heat until wilted, 10 minutes.
Add the carrots, celery, stock, ¼ cup dill, salt, black pepper, and cayenne. Bring to a boil, reduce the heat, and cover. Simmer until the carrots are tender, 40 minutes. A