Carrot Dill Soup
"Can make vegan with vegetable broth and margarine."
Original is 8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (421.2 g)
- Calories 208.1
- Total Fat - 9.2 g
- Saturated Fat - 4.5 g
- Cholesterol - 22.5 mg
- Sodium - 791.8 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 4.7 g
- Sugars - 11.6 g
- Protein - 7.9 g
- Calcium - 78.3 mg
- Iron - 1.2 mg
- Vitamin C - 11.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Melt the butter in a soup kettle.
Step 2
Add the onion and cook over low heat until wilted about 5 minutes.
Step 3
Add the carrots, and celery saute for 5 minutes.
Step 4
Add stock, 1/4 cup dill, salt, black pepper, and cayenne.
Step 5
Bring to a boil, reduce the heat, and cover.
Step 6
Simmer until the carrots are tender, 40 minutes and allow to cool slightly.
Step 7
Puree the soup in batches, in a blender or food processor. (Stick blender)
Step 8
Return it to the kettle, stir in the remaining 2 tablespoons dill and adjust the seasonings to taste.
Step 9
Heat through.
Tips
No special items needed.
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