4 years ago1,000+ Views
INGREDIENTS 2 tablespoons olive oil 3 stalks celery 2 medium onions 3 garlic cloves 5 cups carrots, cut into rounds, ¼ inch thick 8 cups vegetable stock or chicken stock ½ teaspoon coarse salt ½ teaspoon pepper ¼ cup fresh dill INSTRUCTIONS Heat the olive oil in a stock pot over medium heat. Add the chopped celery and onions and sauté until translucent, 3-4 minutes. Add the garlic and sauté for an additional minute. Add the carrots to the vegetable mixture and cook for 5 minutes. Pour in the stock and bring to a boil. Turn heat down to medium low and cook until carrots are tender. about 25 minutes. Puree with an immersion blender or traditional blender. Pour into bowls and garnish with dill.
I's a big fan of dill, this sounds great!
Mmm I am so ready for soup season ^^
Sounds delicious! Will that much garlic and onion overpower the carrot though?
Awesome! Love fresh dill!