I love the taste of a carrot just pulled from the garden and rinsed off with the garden hose. That earthy sweetness can not be found in carrots stuffed in plastic bags from far off fields.
I dreamed about making this soup all summer with our own carrots. I had hoped that my carrot harvest would produce enough for this soup...sadly, it did not. So, I purchased carrots at a local farmers market. Next year though, I'm determined to grow a bumper crop of carrots for many, many soups.
Carrot Dill Soup
4 TB butter
1 large onion, chopped
2 1/2 lbs. carrots, peeled and diced
2 celery ribs with leaves, diced
8 cups chicken broth
1/4 cup fresh dill, chopped
1 tsp salt
1/4 tsp fresh ground black pepper
cayenne pepper, pinch or to taste
2 TB dill, chopped
1/4 cup red bell pepper, finely diced
Melt the butter in a stock pot, add the onion, and cook over low heat until the onion softens, about 10 minutes.
Add to the onion: the carrots, 1/4 cup of dill, celery, stock, salt, black pepper, and cayenne pepper. Bring to a boil and then reduce heat to a simmer. Cover. Cook over low heat for 50 minutes or until carrots are soft. Remove from heat and let cool slightly.
In batches, puree the soup in a blender or food processor and return to the pot. Add the remaining chopped dill. Adjust the seasonings and heat thoroughly.
Serve in bowls. Garnish with a bit of sour cream, red bell pepper, and a dill sprig.