Carrot-Dill Soup

This simple soup recipe has only six ingredients and freezes well. An ideal make-ahead recipe to bring out on busy days.

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5.0 by 4 people

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  • Makes: 12 servings
  • Prep: 20 mins
  • Cook: 45 mins

Carrot-Dill Soup

Reviews (0)

5.0 by 4 people

Rate This!

Directions

  1. In a 6 to 8-quart Dutch oven cook carrots and onion in hot butter until onions are tender. Add broth and rice. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes. Cool slightly. Transfer one-third of the soup at a time to a blender. Cover and blend until smooth. Stir in dill. Season to taste with salt and pepper. Serve immediately or cool for 30 minutes.
  2. To freeze, transfer cooled soup into three 1-1/2- to 2-quart (6 to 8 cup) freezer containers. Seal, label, and freeze up to 2 months.
  3. To reheat frozen soup, transfer soup to a large saucepan. Cook, covered, over medium-low heat for 15 to 20 minutes, until heated through, stirring occasionally. Makes 12 servings ( or three 4-serving portions).

From the Test Kitchen

Test Kitchen Tip:

To remove frozen soup from container, dip bottom of container in hot water.

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Nutrition Facts (Carrot-Dill Soup)

  • Per serving:
  • 138 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 10 mg chol. ,
  • 707 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 5 g pro.
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4 Ratings

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