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.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: French
Keyword: carrot, dill
Servings: 4
Ingredients
For the soup:
1tbspbutter
0.66cupshallotschopped
2clovesgarlicchopped
1.5lbcarrotpeeled and sliced
4cupsvegetable stock or chicken stock
0.5cuporange juicefreshly squeezed
0.5cupwhipping creammin. 33% fat
3tbspfresh dill leavesfinely chopped
1/3tspsaltto taste
1/4tspground pepperto taste
0.25cupfresh dillfinely chopped
Garnish:
4mediumbaguette slicestoasted
2ozfresh 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.