Carrot Soup with Dill and Orange
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Carrot Soup with Dill and Orange is a light, comfort food that is perfect for the fall.
Ingredients
  • 2 spoonfuls extra virgin olive oil
  • 3 shallots, chopped
  • 2 pounds (900g) carrots, peeled and sliced
  • 6 cups vegetable broth
  • ½ orange, juiced
  • ⅛-1/4 teaspoon dill seeds, adjust to taste 
  • ½ cup heavy cream (optional) 
  • Salt and freshly ground pepper, to taste 
Instructions
  1. In a large pot, sautè the shallot in the extra virgin olive oil, until translucent but not brown over medium heat; 1-2 minutes.
  2. Add the carrots and cook for 3-4 minutes. Add the broth, cover and bring to a boil. Reduce the heat and simmer until the carrots can be pierced with a fork; about 10-15 minutes. 
  3. In a blender or with a handheld immersion mixer, pureé the vegetables until smooth. Return to the pot, add the cream and stir over high heat until the soup just begins to boil. 
  4. Ladle into bowls and garnish with a spring of oregano, a dollop of greek yogurt or drizzle of cream and chopped chives.
Recipe by Italicana Kitchen at https://italicanakitchen.com/carrot-soup-dill-orange/