This soup became an instant favorite as soon as I tested it for my book, Soup – a Kosher Collection. It is the simplest soup but is also amazingly flavourful. Carrots and dill are natural partners and although there are no dairy products in the recipe, the soup has an almost buttery flavor.
The only change I’ve made in the last 20 years of making this soup, is that instead of chopping the dill by hand, I now add a good handful of fresh dill to the pot just before pureeing it and let the blender do the hard work.
Finally, this soup isn’t good for people who don’t like carrots or dill – but it’s great for vegans, vegetarians, gluten-free, and dairy-free diets.
- 1 medium yellow onion, peeled and finely diced
- 2 tablespoons olive oil
- 5-6 medium carrots (750 grams / 1½ pounds), peeled and thinly sliced
- 1½ teaspoons salt
- ¼ teaspoons black pepper
- 5 cups vegetable stock
- 3 tablespoons fresh dill, finely chopped
Over medium-low heat, sauté the onion in olive oil for 5-7 minutes, until wilted, but not browned. Add the carrots, salt, pepper and stock. Cover, bring to a boil and simmer over low heat for 20 minutes, or until the carrots are tender.
Puree the soup using either an immersion blender, blender, or food processor. Add the fresh dill and heat 1-2 minutes.
Note: Yield: 4 Servings / 2 litres
Parve/ Freezes/ can be used for Passover
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