carrot-dill soup

Name: Carrot-dill soup
Prep time: 10 min
Cook time: 20 min
Yield: 5
Ingredients: 2 tablespoon(s) olive oil; 2 medium shallots, peeled and roughly chopped; 4 large carrots, peeled, ends removed, and roughly chopped; 1/4 cup(s) white wine; 5 cup(s) chicken broth; 1/3 cup(s) chopped fresh dill; 1 tablespoon(s) concentrated tomato paste; - salt and white pepper to taste

(1 RATING)

30 Pinches 1 Photo

Heidi Hoerman

Hingham, MA

Updated on Sep 24, 2010

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.

Rate

prep time 10 Min

cook time 20 Min

method ---

yield 5 serving(s)

Ingredients

2 tablespoons olive oil
2 medium shallots, peeled and roughly chopped
4 large carrots, peeled, ends removed, and roughly chopped
1/4 cup white wine
5 cups chicken broth
1/3 cup chopped fresh dill
1 tablespoon concentrated tomato paste
- salt and white pepper to taste

How To Make carrot-dill soup

Step 1

In a heavy soup pan, Saute the chopped shallots in the olive oil until slightly browned.

Step 2

Add the carrots and continue to saute for a couple minutes, stirring to coat the carrots.
Step 3

Deglaze the pan by pouring in the white wine and stirring to bring any carmelized shallot off the bottom of the pan.
Step 4

Add the broth and boil until the carrots are easily pierced with a fork.
Step 5

Process with an immersion blender until all the pieces of carrot have been well incorporated into the broth.
Step 6

Add the dill and tomato paste and process another few seconds to fully incorporate them.
Step 7

Adjust the seasoning by adding salt and white pepper to taste. Serve warm.
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