Carrot Soup

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 254 calories
    • Calories 57 calories from fat
    • Fat 16 g
    • Sat Fat 7 g
    • Cholesterol 41 mg
    • Sodium 907 mg
    • Protein 7 g
    • Carbohydrate 23 g
    • Sugar 9 g
    • Fiber 5 g


  1. Check 1tablespoon olive oil
  2. Check 1 medium yellow onion, sliced
  3. Check 1 1/2pounds carrots, cut into 1/4-inch rounds
  4. Check 4cups low-sodium chicken or vegetable broth
  5. Check 1tablespoon grated ginger
  6. Check 1 1/2teaspoons kosher salt
  7. Check 1/4teaspoon black pepper
  8. Check 1/2cup heavy cream
  9. Check 3tablespoons chopped fresh dill


  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes.
  2. Stir in the carrots, broth, ginger, 1¼ teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.
  3. Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.
  4. Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.