Carrot Soup with Dill

    55 minutes

    One bowl of this soup provides four times the daily requirement for vitamin A. It's also rich in vitamin C, potassium and fibre.

    2 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 1 medium onion, coarsely chopped
    • 1 clove garlic, crushed
    • 3⅓ cups (835 ml) salt-reduced chicken stock
    • 600 g carrots peeled and coarsely chopped (makes 4 cups)
    • ½ teaspoon dried thyme
    • ¼ teaspoon salt
    • ¼ teaspoon white pepper
    • ¼ cup low-fat plain yogurt
    • 1 tablespoon finely chopped dill

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté until softened, 5 minutes. Add stock, carrot and thyme. Simmer, uncovered, until vegetables are very tender, about 40 minutes.
    2. Purée soup in batches in a blender or food processor. Add salt and pepper. To serve hot, ladle into bowls and garnish with yogurt and dill. To serve cold, cool to room temperature. Cover and refrigerate until cold. Garnish just before serving.


    that carrots are one of the sweetest vegetables? That may be why so many children who don’t like other vegetables enjoy eating them. People who are counting carbohydrates should eat carrots in moderation.

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    This was yummy.. easy and good hot or cold  -  10 Apr 2014