Return to Main Recipes Page/Return to Home Page

Carrot Dill Soup (M/P, KLP, TNT)
Source: Unknown (my daughter found it somewhere)
Serves: 8-10

4 tbsp. margarine
1 large onion, chopped
2-1/2 pounds carrots, peeled and sliced
8 cups of water or chicken broth
6 tbsp. fresh dill, chopped or dried dill, to taste
1 tsp. salt
1/4 tsp. pepper
Pinch of cayenne pepper

Melt margarine in soup kettle, add onion and sauté on low for 5 minutes or so.

Add carrots, stock, dill, salt, pepper, and cayenne. Bring to a boil, reduce heat, and cover. Simmer until carrots are tender, about 40 minutes.


Poster's Notes:
If you're in a hurry, the packaged peeled small carrots are excellent.

Here's an easy, excellent carrot soup that can be pareve or meat, depending on the margarine and broth you use.

Posted by Muriel Harris

Nutritional Info Per Serving: N/A