The new year is upon us and many are making their resolutions. For those of you watching your waistline, I suggest making Carrot Dill Soup. Not only is it low-calorie and vegetarian, but it is also packed with flavor. My dad has been making this Carrot Dill Soup for as long as I can remember. In fact, he is somewhat known for it among our friends and family, specifically my cousin Suzanne.
I have made Carrot Dill Soup a few times myself and found that the preparation is where I spend most of my time. The recipe calls for two and a half pounds of carrots peeled and chopped. Once those steps are completed, the rest is simple, just some simmering, blending, and tasting left to do!
For this recipe, I suggest investing in an immersion blender. You can purée the soup right in the pot! No need for transferring food to a blender or food processor. It really does make the job easier and is a great tool for sauces, veggie dips, smoothies, baby food, etc.
But back to this soup. Between the carrots and dill, the soup is so full of flavor while the butter and sautéed onions add some depth. If you are looking for a diet friendly recipe or just a flavorful soup for lunch, this carrot dill soup will easily do the trick.