Rethink dill! With this Carrot and Dill Soup
Often when we think of dill or dill weed, pickles come to mind first. But what about Dill in soup?
But there are so many amazing recipes that use dill. This recipe for carrot and dill soup is definitely one of them.
It is simple to make and freezes well. You can make a big batch and freeze it for when you need to grab a quick meal.
I came across the original recipe on Pinterest the other day and made a few revisions to make it healthier. It’s a light and refreshing meal for these not-so-warm spring days that we have been having.
If you like this recipe, you should try growing your own dill weed. It’s a staple in my garden every year because it is so easy to grow, and I use it in a ton of recipes.
My favourite uses for dill weed
- Cedar plank salmon
- Dips like Greek tzatziki.
- Salad Dressings
Refreshing Carrot and Dill Soup
- Total Time: 30
- Yield: 4 1x
Description
A refreshing soups on these not so spring days
Ingredients
- 1 tbsp CANOLA OIL
- 3 clove GARLIC, , chopped
- 1 large ONION, , chopped
- 3 cups BROTH, CHICKEN, LOW SALT, canned
- 28 oz Canned TOMATO, NO SALT
- 1 potato, RED, FLESH & SKIN, RAW, MEDIUM
- 4 cups CARROT, RAW, sliced
- 1 tbsp LEMON JUICE
- 1 tbsp DILL, DRIED
- 1 tsp Windsor Half Salt TM
- 1 tbsp PEPPER, BLACK, GROUND
Instructions
- In a large soup pot, sauté onion and garlic in canola oil (until lightly brown) and onions are translucent (approx. 5 minutes).
- Deglaze pot with vegetable stock.
- Add canned tomatoes with their liquid, carrots, potatoes. Bring to a boil and then reduce to a simmer. Cover and cook for 15-20 minutes (or until vegetables are soft).
- Stir in lemon juice and add dried dill, salt and pepper.
- Transfer into a blender. Blend until smooth.
- Transfer back to pot or slow cooker and keep warm until ready to serve.
- Prep Time: 10
- Cook Time: 20
Looking for more soup recipes, here is my Simple Chunky Vegetable and Lentil Soup
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