Friday, January 17, 2014

A warming winter soup!

Nothing says comfort in the winter like a warm, welcoming soup. It heats you up inside and out. Plus, you can freeze the leftovers to enjoy at another time. As a bonus, this soup is cooks up quickly and can be made with items that you would have on hand anyway. For a richer soup, add a couple tablespoons of butter and some heavy cream. It will give the soup a creamier mouthfeel and more velvety texture.

Carrot Dill Soup

    Diced Aromatics
  • 2 pounds carrots peeled and sliced
  • 2 onions, diced
  • 4 stalks celery, diced
  • 2 bay leaves
  • 6 cups vegetable stock
  • 2 cups water
  • salt and pepper to taste
  • 3/4 cup fresh dill chopped


Pureed Soup
Adding carrots and sautéing

Saute onions and celery in a couple tablespoons of olive oil until tender. Add carrots and cook for another 3 minutes. Add stock, bay leaves, salt and pepper. Simmer until carrots are tender. Puree using an immersion blender or blender. Add fresh dill and combine throughly. Serve with toasted baguette or in a bread bowl.

Finished Soup

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