This soup is maybe one of my favourite soups ever. I made it for the first time about 8 years ago, and we still love it. Although that could be because I don’t make soup all that often (why? homemade soup is so good) – so it’s not like we’re eating it every couple weeks or anything. More like once or twice a year, but still. For me to make something more than once that usually means it’s awesome, because I’m generally more likely to try a new recipe than to remake one.
I have this strange addiction to trying new recipes. So you know that if I’m making something over and over for 8 years, it’s good. Of course, if you asked my kids, they maybe wouldn’t agree. But whatever, they’re kids, what do they know!
And they’re crazy kids that don’t like soup. What kid doesn’t like soup? That’s what I’d like to know. Soup is supposed to be one of those things you can use to stuff veggies into your kids, but that doesn’t work if they won’t eat it. And I’m even generous with the fish crackers so they can “go fishing” in it, and still. Nothing.
Oh well, more for me that way. And the grown-ups in the house most definitely enjoy this carrot dill soup. It’s creamy and full of flavour. The perfect warm and comforting fall soup. I will continue to make this over and over again. Why mess with a good thing?
- 2 teaspoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 3-4 cloves garlic, crushed
- 1½ pounds carrots, sliced (8-10 carrots)
- 3½ cups chicken stock
- ¾ cup milk (I used 2 percent)
- 1½ teaspoons dried dill
- sour cream or greek yogurt
- In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
- Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or greek yogurt.