Carrot-dill soup

Heidi Hoerman


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.


★★★★★ 1 vote

10 Min
20 Min


  • 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

How to Make Carrot-dill soup


  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.

Printable Recipe Card

About Carrot-dill soup

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

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