Recipe: Easy Carrot and Dill Soup


Recipe: Easy Carrot and Dill Soup


Easy Carrot and Dill Soup :
3 tbsp. olive oil
1 onion, roughly chopped
1 2/3 pound carrots, peeled and roughly chopped
1 sweet potato, peeled and roughly chopped
Salt and freshly ground pepper, to taste
4 sprigs thyme, leaves removed or 1 tsp. dried thyme
1 tbsp. honey
5 1/4 cups vegetable stock or chicken stock
2 tbsp. chopped dill
1 tbsp. chopped Italian parsley

Assembly :
4 to 8 slices multi-grain or rye bread
Olive oil, for drizzling over toasted bread
5 to 6 ounces goat cheese
1 tbsp. chopped chives
1 to 2 shaved carrots
1 tbsp. fresh lemon juice
Extra virgin olive oil, as needed
Salt and freshly ground pepper, to taste
Dill, for garnishing soup


Easy Carrot and Dill Soup

Add olive oil to saucepan over medium heat. Add onions and cook until soft and translucent, about 2 to 3 minutes. Add carrots, sweet potatoes, salt and pepper, and thyme. Cook, stirring, about 3 to 5 minutes. Add honey and stock and bring to a boil. Reduce heat and let simmer, until carrots are soft and tender, about 15 to 20 minutes.

With an immersion blender, purée soup until smooth. Alternatively, add soup to blender and blend until smooth. Stir in parsley and dill. Taste and adjust seasoning.


For the goat cheese toasts: Toast bread slices. Drizzle with olive oil, spread with goat cheese and sprinkle with chopped chives.

For carrot salad garnish: Toss shaved carrots and dress with lemon juice, 2 tbsp. olive oil and season with salt and pepper.

Ladle soup into bowls. Garnish soup with carrot salad, a drizzle of olive oil and a sprig of dill. Serve with goat cheese toasts.

Originally published on In The Kitchen with Stefano Faita.

Servings: 4 servings

Nutritional Info.

approx. Per Serving