Carrot And Dill Soup Recipe
This carrot and dill soup recipe is tasty any time of the year.
2 Tablespoons margarine or butter
1 medium size yellow onion, chopped
3 celery stalks, diced
2 garlic cloves, crushed
1/2 teaspoon coarse salt
1/2 teaspoon pepper
5 cups carrots, sliced into 1/2-inch slices
8 cups vegetable or chicken stock
1/4 cup fresh dill or 1 Tablespoon dried dill
In a soup pot, melt the margarine.
Add the onions and cook until soft and tender.
Add the celery, garlic, salt and pepper.
Saute for 3-4 minutes until the celery is soft.
Add the carrot slices, cover with a lid, and continue cooking for a further 5 minutes, stirring occasionally.
Pour in the stock and continue cooking 20 minutes or until the vegetables are tender.
Puree the soup with hand blender to a smooth consistency.
Stir in the dill.