Carrot Dill Soup
Warm up with a bowl of velvety Carrot Dill Soup, a comforting blend of sweet carrots, hearty potatoes, and aromatic fresh dill. This creamy, one-pot recipe is as quick as it is satisfying, with just 15 minutes of prep followed by a seamless simmer-and-blend process. Infused with garlic, onions, and a squeeze of bright lemon juice, this soup strikes the perfect balance of rich and refreshing flavors. A splash of heavy cream adds a luscious finish, while the vibrant dill imparts a fresh, herbaceous touch. Ready in under an hour, this vibrant orange soup is perfect for cozy dinners, meal prep, or entertaining guests with a stunning starter. Serve it hot with a garnish of fresh dill or crusty bread for an elegant, restaurant-worthy presentation!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 minced garlic cloves
- 6 large, peeled and chopped carrots
- 4 cups vegetable broth
- 1 medium, peeled and diced potato
- 2 tablespoons, chopped fresh dill
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups heavy cream
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped yellow onion and cook for 5 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chopped carrots, diced potato, vegetable broth, salt, and black pepper to the pot. Increase the heat and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the carrots and potato are tender.
Remove the pot from heat and let it cool slightly. Using an immersion blender, puree the soup until smooth. Alternatively, you can carefully blend the soup in batches using a countertop blender.
Return the pot to low heat, stir in the heavy cream, chopped fresh dill, and lemon juice. Adjust the seasoning with additional salt and pepper if needed.
Simmer the soup for 5 minutes to let the flavors meld together, stirring occasionally.
Ladle the soup into bowls and garnish with a sprig of fresh dill or a drizzle of cream, if desired. Serve hot.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.0 g | 24% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.4 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
