Carrot Dill Soup

Name: Carrot Dill Soup Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8
Ingredients: 2 tbsp butter; 3 stalks celery chopped; 2 onions chopped; 2 cloves garlic minced; 1/2 tsp salt & pepper; 5 cups chopped carrots; 8 cups chicken or vegetable broth; 1/4 cup chopped fresh dill (you can substitute with dried dill)

(4)

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 8

Ingredients

2 tbsp butter3 stalks celery, chopped2 onions, chopped2 cloves garlic, minced1/2 tsp salt & pepper5 cups chopped carrots8 cups chicken or vegetable broth1/4 cup chopped fresh dill (you can substitute with dried dill)

Directions

In a large saucepan, heat butter over medium heat; cook celery, onions, garlic, salt and pepper, stirring often, until softened, about 5 minutes. Add carrots; cook for 4 minutes, stirring occasionally. Add stock and bring to a boil; reduce heat, cover and simmer until carrots are tender, about 35 minutes. In food processor or blender, puree soup in batches until smooth. (Make ahead - let cool for 30 min, refrig uncovered until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve) Stir in dill when you reheat. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user QAJAQIN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 147.2
Total Fat: 5.8 g
Cholesterol: 10.1 mg
Sodium: 1,971.6 mg
Total Carbs: 12.1 g
Dietary Fiber: 3.0 g
Protein: 12.3 g

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Member Reviews

PROVERBS31JULIA
The �1/2 tsp salt and pepper� was too vague. We could not tell if that was 1/2 tsp each, or total? Turns out 1/2 tsp pepper was too much. Next time use less, or a milder white pepper. This recipe was a snap to make in the Instant Pot!! - 11/19/19
LISAM623
I really liked this recipe and will be making it again. - 11/20/08
DOLLY43
I substituted celery seed for the celery, added 2 med. potatoes and used chicken garlic and herb instant bullion with water. Delicious!!! - 12/6/07