Tested till perfect Carrot and Dill Soup
Photography by Yvonne Duivenvoorden

Carrot and Dill Soup

Pack this quick nutritious soup in a vacuum bottle to enjoy with a slice of whole wheat bread for a warming lunch.

By The Canadian Living Test Kitchen

Source: Eat Right For Life: Spring 2004

Recipe4 out of 5 based on 18 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 tbsp 2tbspbutter
  • 3 3celery stalkcelery stalks, chopped
  • 2 2oniononions, chopped
  • 2 2garlic clovegarlic cloves, minced
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 5 cups 5cupschopped carrotcarrots, (about 1-1/2 lb/750 g)
  • 8 cups 8cupsvegetable stock or chicken stock
  • 1/4 cup 1/4cupchopped fresh dill
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In large heavy saucepan or Dutch oven, heat butter over medium heat; cook celery, onions, garlic, salt and pepper, stirring often, until softened, about 5 minutes.

Add carrots; cook for 4 minutes, stirring occasionally. Add stock and bring to boil; reduce heat, cover and simmer until carrots are tender, about 35 minutes.

In food processor or blender, pur?soup, in batches, until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 week. Reheat to serve.) Return to pan and heat through. Stir in dill; ladle into bowls.

Additional information :

Tip: For a smaller amount, simply reduce the recipe by half. Or freeze in portions for lunches or suppers.

Nutritional Information Per serving: about

cal 110 pro 6g total fat 4g sat. fat 2g
carb 12g fibre 3g chol 8mg sodium 1,010mg

% RDI:

calcium 4 iron 8 vit A 175 vit C 7
folate 10
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