A beautiful and tasty soup that can be served either hot or cold. Carrots and dill are natural partners, and although there is no cream in the recipe, the soup has an almost creamy flavor.
Heat the butter in a skillet over medium heat. Sweat the sliced shallots and garlic until soft, about 5 minutes. Add the sliced peeled carrots and pour in the stock and orange juice. Turn heat to medium-low, cover and for 25 minutes to blend flavors
Puree the soup with an until smooth. Return the soup to simmer. Stir in the dill; ladle into bowls and serve hot with a crouton spread with goat cheese.
This recipe connects to Soups Making 101 — learn the technique step by step in the video lessons.
The secret to a silky soup like this one is patience at the blending stage — take your time and pass it through a fine sieve if you want a truly professional finish. If you'd like to go deeper, Soups Making 101 covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
