Carrot Soup with Dill

This soup is perfect for the warmer months – the lovely light flavour of dill and the sweetness of carrots give it a definite flavour lift.  It’s yummy!

  • 50g butter
  • 1 onion, chopped
  • 4 large garlic cloves, chopped
  • 4 sticks celery, chopped
  • 6 carrots, chopped
  • 2 medium potatoes, diced
  • 1.5 litres vegetable stock (I like Kallo)
  • 1 supermarket pack dill, large stalks removed, chopped
  • salt and pepper

Melt the butter in a large soup pan and sweat the onion, garlic and celery for 5 minutes.  Then add the carrots and potatoes and sweat for a further 5 minutes.

Pour in the stock and bring to the boil.  Reduce the heat and simmer for about half an hour until the vegetables are tender.

Stir in the chopped dill and some salt and pepper and then blend the soup with a hand blender.  That’s it!  Simple and very, very good.

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