Carrot Soup with Dill

This is a smooth textured soup with a good carrot flavor that is balanced by lightly browned onion. The dill is stirred in at the end.
Based on a recipe fromĀ 5 Star Sensations, Terri KlineĀ 1991, The Auxiliary of University Hospitals of Cleveland, p 76
Prep Time1 hr
Total Time1 hr
Course: 45 - 60 Minutes to Table, Soups, Vegetarian
Servings: 6
Author: Catherine Christiano


  • 6 cups carrots trimmed, unpeeled, sliced, about 1 3/4 pound
  • 2 Russet potatoes 2 average sized, 1 pound
  • 2 tablespoons butter or margarine
  • 2 cups onions chopped, about 2 medium onions
  • 7 cups chicken or vegetable stock preheated
  • 3/4 teaspoons salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons chopped fresh dill


  • sour cream


  • Place sliced carrots in 6-quart stock pot, add about an inch of water. Bring to a boil and simmer until carrots are tender, about 25 minutes. Drain in colander.
  • Meanwhile microwave potatoes, unpeeled, until soft. When cooled enough to handle, scoop potatoes out of skins. Discard skins and reserve potatoes.
  • In now empty stock pot, melt butter or margarine over medium-high heat. Add onions and saute until golden. Add 5 cups of stock to deglaze pan. Stir in carrots and reserved potatoes. Use an immersion blender or regular blender to puree mixture until smooth. Return to stock pot.
  • Thin pureed mixture with additional stock, approximately 2 cups, until it is a nice consistency. Add salt to taste and white pepper. Stir in chopped dill. Reheat as necessary to serve hot.
  • Ladle into bowls and garnish with sour cream.


While carrots are cooking, prepare remaining ingredients.