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Carrot Dill Soup PDF Print E-mail

KosherEye.com

carrotdillsoup

Recipe adapted from Soup A Kosher Collection by Pamela Reiss

Carrots and dill are natural partners.  Although there are no dairy products in the recipe, the soup has an almost buttery flavor.

Ingredients:

1 medium yellow onion, peeled and finely diced
2 tablespoons olive oil
5-6 medium carrots (1½ pounds), peeled and thinly sliced
1½ teaspoons salt
¼ teaspoons black pepper
5 cups stock *
3 tablespoons  fresh dill, finely diced

Directions:

Over medium-low heat, sauté the onion in olive oil for 5-7 minutes, until wilted, but not browned.

Add carrots, salt, pepper and stock.  Cover, bring to a boil and simmer over low heat for 20 minutes, or until the carrots are tender.

Puree the soup using either an immersion blender, blender or food processor.

Add the fresh dill and heat 1-2 minutes.

Note:

Yield: 4 Servings

Parve/ Freezes/ can be used for Passover
* For testing purposes, used  Imagine Organic No-Chicken Broth, OU, Parve.  Can also use vegetable broth.

 
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