CARROT DILL SOUP ~ Tamara Stimpson
This is a super-easy, economical and delicious soup that can be frozen and is low fat (without the added cream...which I usually end up leaving out anyway)
2 lbs carrots, chopped
1 onion, chopped
2 stalks of celery, chopped
1/4 cup margarine or unsalted butter
8 cups of vegetable or chicken stock
1/4 cup fresh dill, chopped
1/4 tsp pepper & salt
1/4 tsp cayenne pepper
1/4 cup 18% cream (optional)
- Sweat all the veggies (basically you are sauteeing the vegetables until they glisten like sweat!) in the margarine or butter in a large stock pot. Saute for 8 to 10 minutes.
- Add the stock and dill. Bring to a boil and then reduce heat to a simmer for 35 to 40 mins.
- Puree the soup using an immersion or standing blender. Reheat to serving temperature and add the cayenne, pepper and salt.
- At this point if you are partial to creamed pureed soups, you can stir in the cream...however it is delicious we find without it!
*I love to serve this with a nice herbed foccacia or olive bread (or crusty bread with olive tapenade!)