Dilled Carrot Soup
Velvety smooth and vibrantly hued, Dilled Carrot Soup is a comforting yet elegant dish that showcases the natural sweetness of carrots, perfectly balanced by the aromatic freshness of dill. This creamy, vegetable-forward soup starts with a base of sautéed onions and garlic, layered with earthy flavors from tender carrots simmered in low-sodium vegetable broth. Blended to a silky consistency and enriched with a touch of heavy cream, it delivers indulgence in every spoonful. Finished with a sprinkle of fresh dill for a herbaceous flair, this soup is ideal as a light lunch or a cozy starter to a multi-course meal. Ready in just under an hour, it’s a wholesome, gluten-free recipe perfect for those craving a vibrant, nutrient-packed dish.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 6 cups carrots, peeled and sliced
- 5 cups low-sodium vegetable broth
- 2 tablespoons fresh dill, chopped
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 sprig fresh dill, for garnish
Instructions
In a large pot, melt the unsalted butter over medium heat.
Add the finely chopped yellow onion and cook for 3–4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the peeled and sliced carrots to the pot, stirring to combine with the onions and garlic.
Pour in the vegetable broth and bring the mixture to a boil.
Lower the heat to a simmer and cover the pot. Cook for 20–25 minutes, or until the carrots are tender and can be easily pierced with a fork.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, let the soup cool slightly and blend it in batches in a countertop blender.
Return the pureed soup to low heat and stir in the chopped fresh dill, heavy cream, salt, and freshly ground black pepper. Simmer gently for 2–3 minutes to combine flavors.
Taste and adjust seasoning if necessary.
Serve the soup hot, garnished with a sprig of fresh dill.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3941 mg | 171% | |
| Total Carbohydrate | 143.7 g | 52% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 66.1 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 5084 mg | 108% | |
*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.
