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.