"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Monday, May 19, 2014

Carrot and Dill Soup

This soup is super easy to make, delicious and healthy.  What more can you ask for?!  You'll get the kids (and adults) to eat their vegetables with this one.  Serve with crusty bread, a salad, and like magic you've got a terrific healthy lunch.

Makes 6 servings

3 Tbsp. Olive oil
1 large onion, peeled and rough chopped
3 cloves garlic, peeled and crushed
3# carrots, trimmed, scrubbed, and cut into 1" pieces
2 zucchini squash, trimmed, washed, and cut into 1" pieces
3 Tbsp. fresh dill, chopped
1 tsp. fresh thyme, chopped
1 Qt. Chicken stock or low sodium broth
1/2 C. Coconut milk
Salt and pepper, to taste
Garnish- dill fronds

Kitchen tool- Food processor

In a large pot bring oil to temperature over medium high heat.  Add onions, mix and cook until starting to soften, about 5-7 minutes.  Add carrots, mix and continue to cook for another 5 minutes.  Add garlic and cook another 2 minutes.  Add squash and herbs, stir and add stock and coconut milk.  Raise heat and bring to a boil.  Immediately reduce heat and simmer until carrots and squash are soft, about 10-12 minutes more.  Remove soup from heat.

Carefully remove solids with a slotted spoon, reserving the liquid.  Then, in batches, purée the solids in a food processor.  Once all the solids are puréed carefully return them to the reserved liquid.  Correct seasoning with salt and pepper.  Ladle I to warm bowls, garnish each with a small frond of dill, serve and enjoy!

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