Carrot and Dill Soup

Serves 6
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Meal type Carrots, Celery, Garlic, Potato
Season Fall, Spring, Summer, Winter


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, chopped
  • 4 ribs celery, tender leafy parts, chopped
  • 5-6 carrots, peeled and chopped
  • 1 large potato, peeled and diced
  • 1-2 cubes vegetable bouillon
  • 5 cups water
  • fresh cracked pepper
  • ¼ cup fresh chopped dill


1 Heat olive oil in a large pot or Dutch oven over medium heat.
2 Add onion, garlic and celery. Sauté for 3-4 minutes.
3 Add carrots and potato. Sauté another 5 minutes.
4 Add vegetable bouillon cube(s) and water.
5 Cover and let simmer over medium-low heat for about 20-25 minutes until vegetables are tender.
6 Season with pepper, to taste.
7 Let cool slightly and transfer in batches to a blender. Blend until smooth.
8 Return to pot and bring up to medium heat again. Remove from heat and add chopped fresh dill.
9 Serve hot with more fresh dill as a garnish, if desired.