Carrot & Dill Soup


2 Tbsp butter or coconut oil

1 stalk chopped celery

1 chopped onions

2 cloves minced garlic

½ tsp salt & pepper or to taste

2 cups chopped carrots

2 cups turkey, chicken or vegetable stock

2 cups water

½ cup chopped fresh dill leaves

Heat butter in large pot. Cook celery, onion, garlic, salt & pepper for about 5 minutes.

Add carrots. Cook for 4 minutes.

Add stock and water. Bring to boil. Reduce heat. Cover. Simmer until carrots are tender, about 35 min.

Puree finished soup in a blender or with an immersion blender. Let cool & reheat or serve immediately. Garnish with dill.

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