I’m on a tear this week with new recipes. The weather here still wants to be winter, and I’ve enjoyed indoors in the kitchen. This soup is lovely (don’t mind the heavy cream.) I liked using the fresh ginger root, and I think dill is my favorite herb right now. One fair warning: you need a food processor to achieve a blended soup. Enjoy!
1 tablespoon olive oil
1 medium yellow onion, sliced
1 1/2 pounds carrots, cut into 1/4-inch rounds
4 cups chicken or vegetable broth
1 tablespoon grated ginger
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup heavy cream
3 tablespoons chopped fresh dill
1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
2. Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
3. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
4. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.