Creamy Carrot Soup with Fresh Dill

I’m posting this recipe as per Maren’s request. This recipe is from the Once Upon a Tart cookbook. I was thinking you could easily make this vegan by cutting out the butter and using just olive oil instead, and then using rice, almond, soy (whatever) milk instead of the light cream. If those substitutes seem to make the soup too thin then add another half a potato cooked and pureed to make the soup thicker. This recipe is so basic it seems like it would be fun to add things… like roasted peppers….. or leave it simple :)

1 Big yellow onion, coarsely chopped

1 Tbsp unsalted butter

1 Tbsp olive oil

2 Pounds medium carrots (81-10), peeled and coarsely chopped

1 Big russet potato, peeled and diced

4 Cups vegetable stock or chicken stock

1/4 Cup chopped fresh dill, plus more to top the soup

1 Tsp salt

1/4 Tsp black pepper

1/2 Cup light cream

 

1. Sauté the onion in the butter and oil in a large soup pot over high heat, stirring occasionally. Lower the heat if you see the onion browning. When the onion has begun to reduce in volume, in about 5-10 minutes, lower the heat and continue cooking for 10-15 more minutes, until it is tender and translucent.

2. Add the carrots and potato and cook for 15-20 minutes, until some of the potato pieces begin to brown slightly.

3. Add the stock to the soup pot and bring to a boil over high heat. Lower the heat and simmer for 30-40 minutes, until the carrots are soft enough to mash against the side of the soup pot with a fork or wooden spoon.

4. Remove the soup from the heat to puree. If you’re using an immersion blender, you can puree the soup in the pot. Otherwise, wait a few minutes, until soup cools.

5. If you don’t have an immersion blender, scoop up some soup with a ladle or a measuring cup with handle, pour it into the bowl of a food processor (or a blender) fitted with a metal blade, and blend until the soup is smooth. our the pureed soup into a bowl while you puree the remaining soup in batches.

6. Return the pureed soup to the soup pot. Stir in the dill, salt and pepper, and cream, and warm the soup over medium heat before serving. This soup should be thick, but not so thick that your spoon stands up in it. Add more cream or stock to thin it. Serve warm and top with chopped fresh dill.