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


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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

How to Make Carrot-dill soup


  • 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.

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About Carrot-dill soup

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

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