Sunday, November 13, 2011

Carrot Dill Soup

There's something about the fall and the cold weather that makes me CRAVE soup! I could eat it every day! I made two this weekend: Tomato soup Florentine and Carrot Dill. This carrot soup is truly a winning recipe. It's both my husband's and my favorite of all the soups I make. 3 hours later and our house still smells amazing from it. Super light and flavorful!

4 Tbsp butter (I've also used margarine, or less than 4T and both are still great!)
1 large onion diced
2 1/2 pounds of carrots, peeled and diced
2 ribs of celery diced
8 cups of chicken or vegetable broth
1/4 cup fresh dill chopped
pinch of cayenne pepper
1 t salt
1/4 t pepper

Melt butter in pot. Add onions and cook on low heat for 10 minutes until onions become wilted. Add the carrots, spices, dill and broth. Bring to boil then lower heat, cover and simmer for 40 minutes. Puree the soup with either a hand blender or in batches with a stand-up blender. Serve warm. Option to garnish with sprigs of dill, red bell pepper and a dollop of creme fraiche.
(Recipe from The New Basics Cookbook by Rosso & Lukins)