Soup in the summer seems a bit backwards maybe, but I love soup all year round and this particular recipe is definitely suitable for all seasons. It’s bright and flavorful with the fresh dill and also warm and comforting like any good pureed soup is.
This carrot and dill soup doesn’t contain anything to thicken it or make it creamy aside from a bit of potato.
It’s a great recipe to clean out your fridge and use up old carrots in something other than carrot cake. I’d wager a guess that this soup is much healthier than carrot cake, even a gluten-free vegan carrot cake.
- 1 tablespoon olive oil
- 1 large onion, diced
- 4 cloves garlic, chopped
- 4 ribs celery, tender leafy parts, chopped
- 5-6 carrots, peeled and chopped
- 1 large potato, peeled and diced
- 1-2 cubes vegetable bouillon
- 5 cups water
- fresh cracked pepper
- ¼ cup fresh chopped dill
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, garlic and celery. Sauté for 3-4 minutes.
- Add carrots and potato. Sauté another 5 minutes.
- Add vegetable bouillon cube(s) and water.
- Cover and let simmer over medium-low heat for about 20-25 minutes until vegetables are tender.
- Season with pepper, to taste.
- Let cool slightly and transfer in batches to a blender. Blend until smooth.
- Return to pot and bring up to medium heat again. Remove from heat and add chopped fresh dill.
- Serve hot with more fresh dill as a garnish, if desired.