< Return to Seasonal Recipes

Carrot Dill Soup

Ingredients:

3 tablespoons butter (or non-hydrogenated butter alternative)
1 1/2 pounds carrots, peeled and sliced
1/2 cup chopped onion
6 cups chicken or vegetable stock
1 bay leaf
1 teaspoon sugar
1/2 teaspoon freshly grated or ground nutmeg
1 tablespoon chopped dill, or more to taste
salt and pepper to taste

Directions:

1. Sauté carrots and onions in butter over medium flame.
2. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes.
3. Remove bay leaf.
4. Add dill and puree mixture.
5. Season with salt and pepper.

Makes 6 servings.