In last week's haze of vet visits and pizza slices, I decided I had to make something healthy to eat, and since I've been in soup-making mode for so long, I tried to make this carrot dill soup again. Except I didn't have the book at home, so I had to guess everything. I think I was pretty close. My recipe guess is as follows:
Carrot Dill Soup
olive oil
3/4 large onion, chopped
7–8 carrots, chopped
5 cups vegetable stock
3 Tbsp chopped fresh dill
freshly ground black pepper to taste
Sweat onions in olive oil. Add carrots and sweat a little longer, then pour in stock. Bring to a boil and then simmer until carrots are soft, about 20 minutes.
Remove from heat and purée soup with a hand-held immersion blender. Stir in dill (note: I actually used 3 dill ice cubes that I had made with leftover dill a couple weeks prior) and season with pepper to taste.
Looking at the original photo, I'm guessing there was supposed to be more liquid in the soup -- probably another cup or so of water. Otherwise, the flavour was about right. [EDIT: I changed the amount from 3 to 5 cups of stock.]
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