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 the vibrant color is sure to banishes the winter blues.
carrot ginger dill soup
Prep time
Cook time
Total time
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.
: phoebe's pure food
: vegan, healthy, soup, main dish
Serves: 8-10 servings
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 2 tablespoons chopped garlic
- 1 - 2 ounces fresh ginger, peeled and chopped
- 3 cups chopped carrots
- ½ cup dry rice
- 5 cups vegetable broth
- Salt, to taste
- Pepper, to taste
- 4 tablespoons chopped fresh dill
Instructions
- 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.
- Using a stick blender, puree the soup until smooth. If using a blender or processor allow to slightly cool and puree in small batches.
- Add salt and pepper to taste. Garnish with chopped dill.
I wish that you had a restaurant..
Are you considering anything like that?
Hello Bruce! I day dream of it all the time and it was your garden on Penn that was a piece of inspiration… sadly, it just wouldn’t fit into our lives… right now but thanks for the kind words!
This was really good. More ginger the better, for sure.