carrot-dill soup
(1 rating)
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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(1 rating)
yield
5 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For carrot-dill soup
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2 Tbspolive oil
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2 mdshallots, peeled and roughly chopped
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4 lgcarrots, peeled, ends removed, and roughly chopped
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1/4 cwhite wine
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5 cchicken broth
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1/3 cchopped fresh dill
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1 Tbspconcentrated tomato paste
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salt and white pepper to taste
How To Make carrot-dill soup
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1In a heavy soup pan, Saute the chopped shallots in the olive oil until slightly browned.
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2Add the carrots and continue to saute for a couple minutes, stirring to coat the carrots.
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3Deglaze the pan by pouring in the white wine and stirring to bring any carmelized shallot off the bottom of the pan.
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4Add the broth and boil until the carrots are easily pierced with a fork.
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5Process with an immersion blender until all the pieces of carrot have been well incorporated into the broth.
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6Add the dill and tomato paste and process another few seconds to fully incorporate them.
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7Adjust the seasoning by adding salt and white pepper to taste. Serve warm.
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