Ingredients with Measurements:
- 1 pound carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and garlic and sauté until the onion is translucent.
3. Add the chopped carrots and vegetable broth to the pot and bring to a boil.
4. Reduce the heat and let the soup simmer until the carrots are tender, about 20-25 minutes.
5. Remove the pot from the heat and let it cool slightly.
6. Using a blender or immersion blender, puree the soup until smooth.
7. Return the soup to the pot and add the chopped dill.
8. Season with salt and pepper to taste.
9. Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 90
Fat: 3g
Carbohydrates: 15g
Protein: 2g
Fiber: 4g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken broth or water.
- Fresh dill can be substituted with dried dill.
Variations:
- Add a can of coconut milk for a creamier soup.
- Add a pinch of cumin for a smoky flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- For a smoother soup, strain it through a fine-mesh sieve after blending.
- To make the soup thicker, add a potato or two to the pot before simmering.
- Garnish the soup with a dollop of sour cream or croutons.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup over low heat on the stovetop or in the microwave.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh dill on top.
Garnishes:
- Sour cream
- Croutons
- Chopped fresh parsley
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer on the stovetop for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the soup reaches a temperature of 165°F before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carrot soup has been a popular dish in Europe since the Middle Ages. It was often served as a first course at banquets and feasts.
Flavor profiles:
The soup is sweet and savory with a subtle hint of dill.
Serving suggestions:
Serve the soup as a starter for a dinner party or as a light lunch.
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