Carrot Dill Soup
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
Introduction
A light smooth soup - freezes well A light smooth soup - freezes wellNumber of Servings: 8
Ingredients
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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)
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.
Number of Servings: 8
Recipe submitted by SparkPeople user QAJAQIN.
Member Ratings For This Recipe
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