Carrot Soup With Dill Pesto Recipes

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CARROT DILL SOUP



Carrot Dill Soup image

A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3 ½ cups chicken stock
¾ cup 2% milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

Steps:

  • Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
  • Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
  • Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g

CARROT SOUP WITH DILL PESTO



Carrot Soup With Dill Pesto image

I pulled this from epicurious and modified it slightly. Works well to make it a day ahead just store the soup separate from the pesto. The pesto is also good on pasta and chicken.

Provided by Umberle

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
8 large carrots, thinly sliced
2 large onions, chopped coarsely
2 1/2 teaspoons dill seeds
8 cups vegetable broth or 8 cups vegetable bouillon
2 cups packed coarsely chopped fresh dill
4 tablespoons pine nuts
4 tablespoons olive oil

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add carrots, onion and dill seeds and cook until onion tender (about 10 minutes).
  • Add broth and bring to boil. Reduce heat and simmer until carrots are very tender (about 35 minutes).
  • Transfer soup to blender in batches and puree or use an immersion blender in the pot. Thin with more broth if desired. Season to taste with salt and pepper.
  • Combine fresh dill and pine nuts in processor and chop finely using pulses. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper.
  • Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

Nutrition Facts : Calories 232.6, Fat 19, SaturatedFat 5.2, Cholesterol 15.3, Sodium 70.8, Carbohydrate 15.7, Fiber 3.8, Sugar 6.7, Protein 2.4

CARROT SOUP WITH DILL PESTO



Carrot Soup with Dill Pesto image

Categories     Soup/Stew     Herb     Vegetable     Carrot     Summer     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.
  • Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

CARROT DILL SOUP



Carrot Dill Soup image

This recipe is from the Canadian Living Magazine. I thought it was a lovely soup. Just the right thickness, and taste. Hope you will like it too!

Provided by cookalot 2

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
3 stalks celery
2 onions
2 garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon pepper
5 cups carrots
8 cups vegetable stock or 8 cups chicken stock
1/4 cup fresh dill or 1 tablespoon dried dill

Steps:

  • Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
  • Add carrots sliced about 1/2 inch, and cook about 4 minute
  • Add stock and cook until vegetables are fork tender.
  • Puree with hand blender.
  • Stir in dill.

Nutrition Facts : Calories 91.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 301.9, Carbohydrate 13.6, Fiber 3.5, Sugar 6.1, Protein 1.5

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