Carrot Dill Soup

Tamara Stimpson


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!
  • ENJOY!


*I love to serve this with a nice herbed foccacia or olive bread (or crusty bread with olive tapenade!)