Carrot Spinach Soup With Dill Recipes

DILL CHICKEN SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

CARROT-SPINACH SOUP WITH DILL

Steps:

• In a pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups water, bring to a boil, then simmer, 30 minutes. Add beans and cook until just tender, about 2 minutes.
• To serve, fill a bowl with spinach and dill. Ladle 3 cups hot soup over greens, cover with a plate, and let steep 5 minutes. Add lemon juice.

ROASTED CARROT AND DILL SOUP

Steps:

• 1. Toss carrots with 2 tablespoons olive oil and generously sprinkle with salt.
• 2. Place carrots on baking sheet and broil until soft and brown. Turn carrots every 5 minutes to ensure they do not char.
• 3. Bring stock to a boil and add the ginger and sprig of thyme. Gently simmer for 15 minutes.
• 4. In a medium stock pot, add onion and remaining olive oil and brown/caramelize onion over medium heat.
• 5. Once the onion is caramelized, add garlic and carrots.
• 6. Remove the ginger and thyme from the stock and pour stock over onion and carrot mixture. Bring to boil and simmer for 10 minutes or until the carrots are very soft.
• 7. Puree mixture until smooth. Adjust consistency by adding stock (if too thick) or reducing over medium heat (if too thin).
• 8. Add chopped dill and mix well.
• 9. Adjust seasoning with salt and white pepper. The soup should have just a little kick from the white pepper.