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Carrot Dill Soup

Carrot Dill Soup

Ilene Spector, Jewish Food Journalist
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Course Soup

Ingredients
  

  • 1 half stick unsalted butter
  • 1 large onion, diced
  • 2 1/2 pounds fresh carrots, peeled and diced (Try using the ones with greens on them — they’re much sweeter)
  • 2 ribs celery, leaves included, diced (or use leeks, white parts)
  • 8 cups chicken stock or broth
  • 1/4 cup plus 2 Tablespoons fresh dill
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper (important)
  • 1/4 teaspoon freshly ground black pepper
  • Sour cream dollops
  • 6 sprigs dill (or cilantro) for garnish

Instructions
 

  • Melt butter in a soup kettle/pot.
  • Add the onion and cook over low heat until wilted, about 10 minutes.
  • Add the carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne. Bring to a boil, reduce heat and cover. Simmer until carrots are tender, about 40 minutes.
  • Allow to cool slightly. Puree the soup in batches in a blender.
  • Return to the kettle, stir in remaining 2 Tablespoons dill and adjust seasonings. Heat through.
  • Serve each bowl of soup garnished with sour cream and a sprig of dill or cilantro. (Be creative: draw a carrot, heart, or person’s name on top of soup with the sour cream or top with pepitas for a crunch before serving).

Notes

Serves 6-8.