I make this soup all the time! I love that it works in winter and summer and it is made all in one pot. In summer, try to use fresh dill if you can find it, and in winter, feel free to use dried dill.
What you will need
1.5 lbs Carrots
2 Cloves Garlic
2 Tbsp Olive Oil
.5 oz Fresh Dill
4 cups Vegetable Broth
1/8 tsp Nutmeg
Black Pepper(Nutritional facts 27 calories, 0.77 g fat, 4.9 g carbohydrates, 0.58 g protein, 0 mg cholesterol, 444 mg sodium)
How to cook
Gather and portion ingredients. Wash carrots.
Cut the onion in half and peel keeping the root end intact. Make two cuts into the onion with the knife parallel to the cutting board. Then slice into strips and dice.
Smash the garlic with the flat side of the knife and peel. Roughly chop.
Chop carrots into rounds.
Add olive oil, carrots, and onion to a medium soup pot over medium-high heat.
Season with a generous pinch of salt and pepper and saute for a few minutes or until onion is translucent and lightly browned.
Add the broth and top the pot with a lid. Bring the soup to a boil, then lower the heat and simmer for about 10 minutes or until carrots are soft.
While the soup cooks, finely chop the fresh dill.
Remove the soup from the heat and blend with an immersion blender or food processor until smooth. Add more water or broth to achieve your desired consistency.
Stir in the fresh dill and nutmeg. Add more salt and pepper to taste if needed.
Serve immediately, or store in the fridge in a sealed container for up to a week. Keeps well l in the freezer also!