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.
Servings: 8
Ingredients:
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 110 |
| pro | 6 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 8 mg |
| sodium | 1.010 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 8% |
| vit A | 175% |
| vit C | 7% |
| folate | 10% |
Suggested Recipes
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2 tbsp (25 mL) butter
3 stalks celery, chopped
2 onions, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
5 cups (1.25 L) chopped carrots (about 1-1/2 lb/750 g)
8 cups (2 L) chicken or vegetable stock
1/4 cup (50 mL) chopped fresh dill
Preparation:
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.
Tags:
Source
Eat Right For Life: Spring 2004
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