Chilly Dilly Carrot Soup
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“This soup is made with a broth infused with fresh herbs and garnished with a flavorful yogurt. Please use only fresh herbs for the best flavor. From cookbook author Nancy Baggett.”
Chilly Dilly Carrot Soup
0 recipe photos
READY IN:2hrs 15mins |
SERVES:8 |
UNITS:US |
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Ingredients Nutrition
For the soup
- 4 cups chicken broth
- 4 cups baby carrots (about 1 pound)
- 1 medium red potatoes, scrubbed and quartered
- 1 large handful dill sprigs (including stems)
- 1 small handful fresh chives
- 1 1⁄2 tablespoons unsalted butter
- salt & freshly ground black pepper
For the herbed yogurt garnish
- 2⁄3 cup plain yogurt
- 2 tablespoons dill, chopped (leaves only)
- 1 tablespoon fresh chives, choppped
Directions
- To make the soup, combine chicken broth, carrots, and potatoes in a large saucepan or Dutch oven, over medium high heat.
- Add whole, uncut herbs to pot and bring mixture to a boil; reduce heat to medium to medium low to simmer, uncovered, until carrots and potatoes are tender, 13 to 15 minutes; remove from heat and let cool slightly.
- Remove herbs and discard.
- Remove peels from potatoes, add butter, and puree soup with an immersion blender; or remove carrots, peeled potatoes, butter, and enough broth to a blender or food processor to puree.
- Season soup with salt and pepper to taste.
- Cover and refrigerate, at least 2 hours and up to 48 hours.
- Soup can be thinned with a little water when serving, if desired.
- To make the garnish, combine yogurt, chopped dill, and chopped chives in a small bowl; season with salt, if desired.
- Cover and refrigerate at least 2 hours and up to 48 hours.
- To serve, ladle soup into individual serving bowls and top with a couple of teaspoons of the herbed yogurt; partially swirl yogurt into soup.
- Garnish with a sprig of dill.
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Chilly Dilly Carrot Soup