Carrot Dill Soup

3.3 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Carrot Dill Soup calories by ingredient
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A light smooth soup - freezes well A light smooth soup - freezes well
Number of Servings: 8


    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)


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.

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Member Ratings For This Recipe

  • I really liked this recipe and will be making it again. - 11/20/08

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  • 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

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