Carrot and Dill Soup
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.
Servings: 4
Ingredients
For the soup:
- 1 tbsp butter
- 0.66 cup shallots chopped
- 2 cloves garlic chopped
- 1.5 lb carrot peeled and sliced
- 4 cups vegetable stock or chicken stock
- 0.5 cup orange juice freshly squeezed
- 0.5 cup whipping cream min. 33% fat
- 3 tbsp fresh dill leaves finely chopped
- 1/3 tsp salt to taste
- 1/4 tsp ground pepper to taste
- 0.25 cup fresh dill finely chopped
Garnish:
- 4 medium baguette slices toasted
- 2 oz fresh goat cheese
Instructions
- 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 simmer for 25 minutes to blend flavors
- Puree the soup with an immersion blender until smooth. Return the soup to simmer. Stir in the dill; ladle into bowls and serve hot with a crouton spread with goat cheese.
