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Carrot dill soup
A clean, smooth soup that crystallizes the taste of carrots and dill into one beautiful bowl. The secret here is in the toppings: a bit of coconut milk or spicy red peppers take this carrot dill soup to the next level.
Servings 6
Ingredients
- Carrot soup with dill
- 2 TBs grape seed oil
- 2 TBs olive oil
- 2 onions chopped
- 4 garlic cloves
- 1 2- inch Knob of ginger grated
- 1.5 lb carrots peeled and chopped
- 1 - 1.5 litres vegetable broth
- Dill for topping
- Sour cream or vegan soy or coconut cream for topping (optional)
- Fresh spicy peppers diced (optional)
Instructions
- Preheat a heavy bottomed pot to medium-heat. Add oil and onions. Sauté onions for 10 mins, until they start turning translucent. Add ginger and garlic, and sauté for an additional 2 minutes.
- Add carrots and broth and bring to a boil. Once boiling, lower the heat and let cook, covered, for 20 mins. Add salt, pepper and dill, and blend thoroughly. Taste.
- Right before serving, drizzle sour cream, coconut milk or soy cream, top with additional chopped dill and spicy red peppers.