Carrot Soup recipe
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| Fri, 01-14-2005 - 7:32pm |
Hi - just want to share a great carrot soup recipe - the only thing in this recipe that is not SBD friendly is the margarine - either use some olive oil to saute the onions or use whatever substitute you prefer. I usually use the bagged baby carrots and sometimes even pre-chopped (bagged) onion if I'm short on time. Make sure you use fresh dill, not dried. Enjoy!
Carrot Soup
4 Tbsp. Margarine
1 large onion, diced
2 lbs carrots, peeled and diced (or baby carrots)
3 ribs celery, with leaves, diced
8 cups stock (vegetable or chicken)
1/4 cup chopped *fresh* dill
1 tsp. salt
1/4 tsp. black pepper
pinch cayenne pepper
1. Melt margarine in a large soup pot. Add onion - cook over low heat until wilted (10 minutes).
2. Add carrots, celery, stock, dill, salt, pepper, cayenne. Bring to boil, reduce heat and COVER. Simmer about 40 minutes until carrots are tender. Cool slightly.
3. Puree the soup in batches, in blender. Return to pot. Stir in another 2 Tbs dill. Heat through.

Yum!
Susan :)