Making this with homemade chicken broth greatly reduces the sodium.
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- 2 Tbsp
- olive oil
- 2 medium
- shallots, peeled and roughly chopped
- 4 large
- carrots, peeled, ends removed, and roughly chopped
- 1/4 c
- white wine
- 5 c
- chicken broth
- 1/3 c
- chopped fresh dill
- 1 Tbsp
- concentrated tomato paste
- salt and white pepper to taste
1In a heavy soup pan, Saute the chopped shallots in the olive oil until slightly browned.
2Add the carrots and continue to saute for a couple minutes, stirring to coat the carrots.
3Deglaze the pan by pouring in the white wine and stirring to bring any carmelized shallot off the bottom of the pan.
4Add the broth and boil until the carrots are easily pierced with a fork.
5Process with an immersion blender until all the pieces of carrot have been well incorporated into the broth.
6Add the dill and tomato paste and process another few seconds to fully incorporate them.
7Adjust the seasoning by adding salt and white pepper to taste. Serve warm.