This is a light soup that’s gluten-free and dairy-free (use oil). It whips up in no time and freezes well.
2 tablespoons unsalted butter
1 pound onions, roughly chopped
2 garlic cloves, crushed
2 pounds peeled carrots, roughly chopped
1 quart vegetable stock or water
2 teaspoons Kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup chopped fresh dill or 2 tablespoons dried dill
Melt the butter in a large saucepan over medium heat. Stir in the onions and garlic; cover and sweet for 5 minutes.
Add the carrots, stock/water, salt and pepper. Bring to a boil and then lower the heat a bit to a gentle boil. Continue cooking until vegetables are very soft, about 30 minutes; the smaller the pieces the shorter the cooking time.
Let the soup cool a bit; then puree in a food processor fitted with the blade attachment, a blender or with an immersion blender until smooth.
Stir in the dill and adjust seasoning as needed.
Keywords: soup, vegetable soup, dairy-free soup, gluten-free soup, vegan soup, carrots, dill, quick and easy recipe