ROASTED CARROT AND DILL SOUP
I used to work at a restaurant that served a carrot and dill soup that was was nothing short of fantastic. It was a cream based soup so a little went a long way. This recipe substitutes the richness of the cream by roasting the carrots to intensify the flavor.
Provided by Patrick Johnson
Categories Other Soups
Time 55m
Number Of Ingredients 9
Steps:
- 1. Toss carrots with 2 tablespoons olive oil and generously sprinkle with salt.
- 2. Place carrots on baking sheet and broil until soft and brown. Turn carrots every 5 minutes to ensure they do not char.
- 3. Bring stock to a boil and add the ginger and sprig of thyme. Gently simmer for 15 minutes.
- 4. In a medium stock pot, add onion and remaining olive oil and brown/caramelize onion over medium heat.
- 5. Once the onion is caramelized, add garlic and carrots.
- 6. Remove the ginger and thyme from the stock and pour stock over onion and carrot mixture. Bring to boil and simmer for 10 minutes or until the carrots are very soft.
- 7. Puree mixture until smooth. Adjust consistency by adding stock (if too thick) or reducing over medium heat (if too thin).
- 8. Add chopped dill and mix well.
- 9. Adjust seasoning with salt and white pepper. The soup should have just a little kick from the white pepper.
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Kunda Chile
[email protected]This soup is a great make-ahead meal. I often make a big batch on the weekend and then eat it throughout the week.
Hajiahmed
[email protected]I love the creamy texture of this soup. It's so smooth and delicious.
Anthony Bangura
[email protected]This soup is a great way to get your kids to eat their vegetables.
Mr Akash Raj
[email protected]The soup was a bit too salty for my taste. I think I'll use less salt next time.
Mujahid Javed
[email protected]I've made this soup several times now and it's always a hit with my family and friends.
Zachary Gipson
[email protected]This soup is a great way to use up leftover carrots. It's also a very affordable dish to make.
Hirut mulugeta Adugna
[email protected]I'm not a big fan of dill, but I really enjoyed this soup. The flavors were well-balanced.
Perry La mire
[email protected]The soup was a bit too spicy for me. I think I'll use less cayenne pepper next time.
Joydeb Dhar
[email protected]I made this soup in my slow cooker and it turned out perfectly! I love how easy it is to make.
Sumi Chowdhury
[email protected]This soup is perfect for a cold winter day. It's warm, comforting, and filling.
Devison Angaya
[email protected]I loved the idea of this soup, but I found it to be a bit too sweet for my taste.
Amaranath Rajapaksha
[email protected]This is the best carrot soup I've ever had! The dill adds a nice touch of flavor.
Miss Pathani920
[email protected]I followed the recipe exactly, but my soup came out too thick. I had to add some extra water to thin it out.
Mombasani Savage
[email protected]The soup was delicious! I used vegetable broth instead of chicken broth, and it turned out great.
Javontae Medina
[email protected]The soup was a bit too bland for my taste. I added some extra salt and pepper, and it was much better.
Ahsan Javed
[email protected]Easy to make and packed with flavor. I will definitely be making this again.
Ashley Lacombe
[email protected]I made this soup for my family and they loved it! Even my picky kids ate it without any complaints.
HUVINDU DEWSARA
[email protected]This soup was an explosion of flavors! The carrots and dill complemented each other perfectly, and the creamy texture was simply divine.