Carrot Dill Soup


111513_thanksgivakuh-soup1⁄2 stick unsalted butter
1 large onion, diced
21⁄2 pounds fresh carrots, peeled and diced (try to use the ones with greens on them; they are much sweeter)
2 ribs celery, leaves included, diced (or use leeks, white parts)
8 cups chicken stock or broth
1⁄4 cup plus 2 tablespoons fresh dill
1⁄2 teaspoon salt
pinch of cayenne pepper (important)
1⁄4 teaspoon freshly ground black pepper
6 teaspoons créme fraiche for garnish, optional
6 dill sprigs for garnish

Melt the butter in a soup kettle pot. Add the onion and cook over low heat until just wilted, about 10 minutes. Add the carrots, celery, stock, 1⁄4 cup dill, salt, black pepper and cayenne. Bring to a boil, reduce heat and cover. Simmer until carrots are tender, about 40 minutes. Allow to cool slightly. Puree the soup in batches in a blender. Return to the kettle, stir in remaining 2 tablespoons dill and adjust seasonings. Heat through. Serve each bowl of soup garnished with a dollop of créme fraiche and a sprig of dill. Serves 6 to 8.

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