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Carrot Dill Soup

This soup just smells like summer!
Prep Time10 minutes
Cook Time35 minutes
45 minutes
Course: Soup
Cuisine: American, Vegan, WFPB
Keyword: carrot dill soup
Servings: 6
Calories: 110kcal

Equipment

  • immersion blender

Ingredients

  • 1 pound carrots sliced
  • 2 tsp vegetable oil OPTIONAL
  • 2 tsp minced garlic
  • 1 cup onion chopped
  • 3 1/2 cups vegetable stock
  • 3/4 cup unsweetened almond milk
  • 1/4 cup fresh dill chopped
  • 2 tbsp fresh chives chopped

Instructions

  • Slice the carrots, chop the onions, mince garlic. Saute in a soup pot with a cup or so of vegetable
    broth, until soft, about 5 minutes.
  • Add in the rest of the stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
  • Puree the carrot mixture using immersion blender. Stir in the plant milk, dill and chives. Cook just until heated through, and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 295mg | Potassium: 442mg | Fiber: 3g | Sugar: 7g | Vitamin A: 12825IU | Vitamin C: 9.2mg | Calcium: 79mg | Iron: 0.7mg
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