Carrot Soup with Bacon and Dill Dumplings
Warm up with a bowl of this velvety Carrot Soup with Bacon and Dill Dumplings, a dish that perfectly balances comfort and sophistication. Featuring a creamy, spiced carrot base infused with aromatic cumin, this soup is elevated by fluffy dill-infused dumplings that cook right in the broth for maximum flavor. Crispy bacon crumbles add a savory crunch, while a swirl of heavy cream brings luxurious richness. Ready in just an hour and packed with fresh ingredients, this recipe is ideal for cozy dinners or as an elegant starter. Garnished with fresh dill and bacon, each spoonful delivers a delightful mix of textures and bright, savory flavors. Perfect for soup enthusiasts, this dish is a must-try for fans of hearty, satisfying meals!
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Recipe Information
Ingredients
- 700 grams carrots
- 1 medium yellow onion
- 3 pieces garlic cloves
- 2 tablespoons unsalted butter
- 1 liter vegetable broth
- 120 ml heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 strips bacon
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons fresh dill
- 75 ml milk
- 1 tablespoon unsalted butter (melted)
Instructions
Peel and dice the carrots and onion. Mince the garlic.
In a large pot, melt 2 tablespoons of butter over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
Add the diced carrots, vegetable broth, ground cumin, salt, and pepper. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes or until the carrots are tender.
Meanwhile, cook the bacon in a skillet until crispy. Set the bacon aside on a paper towel-lined plate to cool, then crumble into small pieces.
To prepare the dill dumplings, whisk together the flour, baking powder, and a pinch of salt in a mixing bowl. Add the finely chopped fresh dill.
Slowly stir in the milk and melted butter until the dough comes together. Avoid overmixing.
Using a spoon, scoop small portions of the dumpling dough and set aside to drop into the soup later.
Once the carrots in the soup have softened, blend the mixture with an immersion blender until smooth and creamy. Stir in the heavy cream and adjust seasoning to taste.
Carefully drop the dumpling dough into the simmering soup using a spoon. Cover and cook for 10 minutes, or until the dumplings are fluffy and cooked through.
Serve the soup hot, topped with crispy bacon pieces and a sprinkle of extra fresh dill for garnish.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 6283 mg | 273% | |
| Total Carbohydrate | 264.5 g | 96% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 56.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 571 mg | 44% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 4750 mg | 101% | |
*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.
