Carrot Soup (with Ginger and Dill)

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.

Carrot Soup (with Ginger and Dill)

2 thoughts on “Carrot Soup (with Ginger and Dill)

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