Rating: 3.5 stars
183 Ratings
  • 5 star values: 50
  • 4 star values: 34
  • 3 star values: 40
  • 2 star values: 45
  • 1 star values: 14

Gallery

Credit: Marcus Nilsson

Recipe Summary test

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.

  • 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.

Nutrition Facts

254 calories; calories from fat 57%; fat 16g; saturated fat 7g; cholesterol 41mg; sodium 907mg; carbohydrates 23g; fiber 5g; sugars 9g; protein 7g.
Advertisement