Carrot Ginger Dill Soup is a fragrant and favorite go-to winter soup. Not only is it easy to prepare, but it’s healthy and it’s vibrant color is sure to banishes the winter blues.
Recipe by Phoebe Canakis, PhoebesPureFood.com
Yields 8-10 servings
I prefer using more ginger than less ginger. The ginger gives heat, flavor and an immune system boost. Play with this recipe by adding apple, rutabaga or turnips.
Ingredients
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- 1 Tbsp olive oil
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- 1 cup chopped onions
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- 2 Tbsp chopped garlic
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- 1 - 2 ounces fresh ginger, peeled and chopped
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- 3 cups chopped carrots
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- ½ cup dry rice
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- 5 cups vegetable broth
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- Salt, to taste
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- Pepper, to taste
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- 4 Tbsp chopped fresh dill
Instructions
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- In a 3-quart pan, sauté the onions in olive oil over medium-low heat. Cook and stir the onions until they become tender; add the garlic, ginger, carrots, rice and broth. Bring to a gentle boil, reduce to a simmer and cook until the carrots and rice are tender.
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- Using a stick blender, puree the soup until smooth. If using a blender or processor, allow to slightly cool and puree in small batches.
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- Add salt and pepper to taste. Garnish with chopped dill.
