Hands-On Time
15 Mins
Total Time
45 Mins
Yield
Serves 4
Marcus Nilsson

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

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Ratings & Reviews

/5
Reviews
five_whole_stars