This plant-based carrot soup is built around ForYou® carrots, blended until creamy with onion, garlic, and stock. Fresh dill stirred in at the end makes it bright and herbaceous. Serve hot with a swirl of olive oil and crusty bread, or chilled on a warm day.
- 2 T. butter
- 1/4 large onion, roughly chopped
- 8 medium carrots, peeled and thinly sliced
- 2 cloves garlic, minced
- 7 C. chicken broth, or more as needed
- 1 T. chopped fresh dill, plus a few small sprigs for garnish
- salt and pepper to taste
1. Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender.
2. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
3. Remove the soup from heat and add the 1 tablespoon chopped dill.
4. Working in small batches in a blender or using an immersion blender, puree the soup until smooth.
5. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed.
6. Ladle into bowls, garnish with small sprigs of dill, then serve.
