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Carrot Soup for the Spring and Summer

Carrot Soup for the Spring and Summer Submitted by Elka Veselinova
Carrot Soup for the Spring and Summer Submitted by Elka Veselinova
This is a great soup that is filling but deceptively light. With the dill oil, it's fresh w/a bit of a zing.

Ingredients

2 tablespoonns Olive Oil 2 cloves garlic, minced 1 medium yellow onion, diced ¼ teaspoonn cayenne (or more - - to taste) Salt & Pepper 1 medium baking potato, diced 2 lbs carrots, peeled and cut into pieces 6 cups vegetable stock Dill Oil (heat ¼ cup of olive oil, throw in few tablespoonns fresh chopped dill, let cool)

Nutritional information

No nutrition information available

Instructions

1. Saute the garlic and onions in the olive oil for a few minutes, until translucent. 2. Mix in the spices 3. Add the potato, carrots and the vegetable stock 4. Bring to a boil and then simmer for 15-20 minutes until the potato and carrots are soft 5. Puree (immersion blender, food processor, blender, food mill...) 6. Put in bowls & drizzle dill oil on top just before serving.