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Carrot Dill Soup


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


  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.