Carrot and Dill Soup

[migration] empty title 490 Author: Canadian Living Credits: [migration] empty title 490

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

  • Portion size 8 servings

Ingredients

  • 2 tablespoons butter
  • 3 celery stalk chopped
  • 2 onion chopped
  • 2 garlic clove minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 5 cups chopped carrot (about 1-1/2 lb/750 g)
  • 8 cups vegetable stock
  • 8 cups chicken stock
  • 1/4 cup chopped fresh dill

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1010 mg
  • Protein 6 g
  • Calories 110.0
  • Total fat 4 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 175.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Carrot and Dill Soup