Carrot Dill Velvet Soup
Elevate your soup game with this luscious Carrot Dill Velvet Soup, a comforting blend of sweet, earthy carrots and the vibrant freshness of dill. This recipe combines wholesome ingredients like tender carrots, aromatic onions, and garlic, simmered to perfection in rich vegetable broth before being pureed into a silky, velvety texture. A touch of heavy cream adds indulgent creaminess, balanced by a splash of lemon juice for a hint of brightness. Ready in just 45 minutes, this delightful soup is perfect for cozy family dinners or elegant gatherings. Garnish with a sprinkle of fresh dill for an extra pop of flavor, and serve it as a satisfying appetizer or a light main course. Whether you’re craving something cozy or looking for an easy way to impress guests, this carrot soup recipe is your ultimate go-to for comfort and flavor.
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Recipe Information
Ingredients
- 600 grams carrots
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 liter vegetable broth
- 2 tablespoons fresh dill
- 125 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 250 milliliters water
Instructions
Peel and dice the carrots into small chunks. Finely chop the yellow onion and mince the garlic cloves.
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion to the pot and sauté for about 3-4 minutes until softened. Add the garlic and cook for an additional minute, being careful not to burn it.
Stir in the carrots and cook for 5 minutes, stirring occasionally, to lightly caramelize the edges.
Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the carrots are tender and can be easily pierced with a fork.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a standard blender and carefully blend until velvety smooth. Return the soup to the pot if using a blender.
Stir in the heavy cream, fresh dill, salt, black pepper, and lemon juice. Adjust seasoning as needed to taste.
Reheat the soup gently over low heat for 2-3 minutes, without bringing it to a boil.
Serve hot, garnished with additional fresh dill or a swirl of cream, if desired.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 4779 mg | 208% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 48.2 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3968 mg | 84% | |
*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.
