Carrot Soup

Easter Carrot Soup
Marcus Nilsson

Serves 4
preparation
15
minutes
cooking
45
minutes

Ingredients

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

Directions

  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.
Sara Quessenberry
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 57 %
  • Fat 16 g
  • Sat Fat 7 g
  • Cholesterol 41 mg
  • Sodium 907 mg
  • Carbohydrate 23 g
  • Fiber 5 g
  • Sugar 9 g
  • Protein 7 g
What does this mean? See Nutrition 101.