Topic · Soups Making 101
Dill and Carrot Cream Soup
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.
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
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.
