Carrot-dill soup

Heidi Hoerman

By
@heidicookssupper

A warm and tasty way to start the meal -- and a full day's RDA of vitamin A in the bargain! All for less than 100 calories a serving.

Making this with homemade chicken broth greatly reduces the sodium.


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Rating:

Comments:

Serves:

5

Prep:

10 Min

Cook:

20 Min

Ingredients

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy