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.
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
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, we used Imagine Organic No-Chicken Broth, OU, Parve. Can also use vegetable broth.