Carrot and Dill Soup

This is a great and healthy soup and is perfect on a cold day.  It takes about 15 minutes of prep time to cut the vegetables and 45 minutes of cooking.  This soup can also be made well ahead and reheated for when your guests arrive.  This recipe makes 8 portions and leftovers will easily keep in the fridge for several days.

Carrot & Dill Soup

Carrot & Dill Soup
Combine ingredients in medium bowl.
	2 TBSP of Butter or Olive Oil
	3 Celery Stalks Chopped
	2 Medium Onions Chopped
	2 Garlic Cloves Minced
	1/2 TSP Salt
	1/2 TSP Pepper
Other Ingredients:
	1 1/2 Lbs of Chopped Carrots (5 Cups approx)
	2L or 8 Cups of Sodium Reduced Chicken Stock 1/4 Cup Fresh Dill Chopped
Steps:
	1) In a large stock pot or Dutch Oven, heat butter/oil over medium heat with celery, onions and seasonings.  Stirring often about 5 minutes.
	2) Add Chopped carrots and cook for 4 minutes stirring occasionally.
	3) Add stock and bring to a boil; reduce heat to a simmer and cover.  Cook carrots until tender about 35 minutes.
	4) Using an immersion blender puree the soup until smooth or use a blender and perform in batches.
	5) Add dill to soup and mix through.  Serve.
Simmer soup until needed.
Soup will last up to 3 days in the fridge. When reheating consider adding more water to get to desired thickness. Soup will thicken overtime.

Garnishes:

• Serve with a dollup of sour cream.
• Alternatively, with sprinkle of old cheddar cheese.

Ingredients for Carrot & Dill Soup

Step 1: Frying Onions, Celery and Seasonings in a Stock Pot

Step 2: Adding and Frying the Carrots

Step 3: Boiling the Soup

The Finished Product

What I've learned in making this soup:

• For tips on blending soups see my previous blog on White Cannellini Bean Soup.
• Dried dill does not have the same character as fresh.  However, you could substitute 1/4 cup fresh Dill for 1 TBSP of dried Dill. 

Thoughts? Comments? Suggestions?  Please add them below.