carrot-dill soup
(1 rating)
A warm and tasty way to start the meal -- and a full day's RDA of vitamin A in the bargain! All for less than 100 calories a serving. Making this with homemade chicken broth greatly reduces the sodium.
(1 rating)
yield
5 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For carrot-dill soup
-
2 Tbspolive oil
-
2 mdshallots, peeled and roughly chopped
-
4 lgcarrots, peeled, ends removed, and roughly chopped
-
1/4 cwhite wine
-
5 cchicken broth
-
1/3 cchopped fresh dill
-
1 Tbspconcentrated tomato paste
-
salt and white pepper to taste
How To Make carrot-dill soup
-
1In a heavy soup pan, Saute the chopped shallots in the olive oil until slightly browned.
-
2Add the carrots and continue to saute for a couple minutes, stirring to coat the carrots.
-
3Deglaze the pan by pouring in the white wine and stirring to bring any carmelized shallot off the bottom of the pan.
-
4Add the broth and boil until the carrots are easily pierced with a fork.
-
5Process with an immersion blender until all the pieces of carrot have been well incorporated into the broth.
-
6Add the dill and tomato paste and process another few seconds to fully incorporate them.
-
7Adjust the seasoning by adding salt and white pepper to taste. Serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT