Lemony Carrot Soup with Dill

As the sun rises and bathes the world in its golden light, there’s a soothing calm that beckons us to nurture our bodies, much like Mama Lila does for her family. Today, I invite you into the kitchen to create a warm, inviting bowl of Lemony Carrot Soup with Dill. This recipe is not just a meal but a gentle reminder of the healing power of nature’s bounty. With every sip, let the vibrant sweetness of carrots and the aromatic embrace of dill wrap you in a cozy, peaceful hug.

Why This Lemony Carrot Soup with Dill Brings Comfort and Nourishment

In moments of stress or stillness, this soup serves as a comforting balm, nourishing our spirits and our bodies. Carrots, with their bright hue, remind us of sunshine, while lemon brightens our mood and enhances our well-being. Dill, gentle in flavor yet aromatic, whispers of earth. Together, these ingredients create a balance that nourishes you from within, offering warmth and tranquility with each delightful spoonful.

Step By Step How to Prepare Lemony Carrot Soup with Dill

Let’s ground ourselves in this nurturing process and embrace each step mindfully.

In a heavy-bottomed soup pot with lid (I use Le Creuset), melt the butter very slowly over low heat. As the butter begins to swirl, breathe in that comforting aroma. Add the sliced onion, stirring gently to combine, and cover. Allow the onion to sweat for about ten minutes, or until it softens, checking every five minutes to ensure it is not browning too quickly. This gentle cooking allows the flavors to release slowly, creating a beautiful base.

When the onions have softened their edges, invite the potato and carrot chunks to join the pot. Stir gently, welcoming them into the warm embrace of the onion. Add a generous pinch of salt—this will begin to draw out their lovely natural sweetness. Cover the pot again, sweetening the vegetables for another 10-12 minutes. Peek under the lid every so often, ensuring they dance lightly in the heat without browning.

Once you see a bit of liquid grace the bottom of the pot, it’s time to uncover and deepen our flavors. Pour in the chicken stock, enough to cover the vegetables completely. Add the sprigs of parsley, thyme, bay leaf, and a couple of twists of black pepper. Don’t forget the juice of half a lemon—its brightness will bring harmony to the soup. Raise the heat to medium, stir gently, and taste. You may find the need for an extra pinch or two of salt at this stage for balance.

Bring this soothing mixture to a gentle boil, then reduce the heat to maintain a soft simmer. As it bubbles warmly, skim off any foam that appears at the top. This simple act helps smooth the flavor of our soup, enhancing the overall experience. Let it simmer until the carrots and potatoes reach the point of softness, where they will purée lovingly into a silky texture. If the liquid dissipates too much, feel free to add a touch more stock or water, adjusting the seasoning as needed.

Once everything is tender, remove the pot from the heat and stir in the fresh dill sprigs, reserving a few for garnish. Take a moment to taste and adjust the salt and pepper, if necessary, for that perfect note of flavor. Then, using an immersion blender, purée the soup until it is smooth and comforting, free of any lumps.

To serve, gently return the soup to a simmer. Consider garnishing it with a dollop of cream, crème fraîche, or a pat of butter for richness, along with a small sprig of dill for that pop of green.

Wholesome Ingredients You’ll Need

• 2 tbsp unsalted butter
• 1 pound carrots, peeled, trimmed, and cut into chunks (454 grams)
• ½ pound russet potato, peeled and cut into chunks (267 grams)
• 1 large yellow onion, peeled and sliced thickly (think onion rings)
• Kosher salt (to taste, but don’t omit in the sweating step)
• 4 cups chicken stock
• 2 sprigs flat-leaf parsley
• 1 sprig thyme
• 1 bay leaf
• Freshly ground black pepper (to taste)
• ½ lemon, juiced (to taste, you may wish to start with less and add more)
• ½ ounce dill sprigs, long stems removed, plus more for garnish (to taste, this is equivalent to several sprigs of dill)
• Cream, crème fraîche, or pats of butter (to serve, optional)

How to Serve Lemony Carrot Soup with Dill with Intention

As you ladle this golden soup into bowls, take a moment to breathe deeply and offer gratitude for the ingredients that came together to create this nourishing dish. Serve it warm, encouraging those you share it with to savor each bite. Share stories or quiet reflections around the table, allowing the loving energy of the meal to enhance connection.

How to Store Lemony Carrot Soup with Dill the Right Way

To preserve the soothing essence of your Lemony Carrot Soup, let it cool completely before transferring it into airtight containers. The soup can be kept in the refrigerator for up to five days or frozen for up to three months. When reheating, do so gently over low heat, adding a splash of stock or water to return it to its lovely creamy texture.

Mama Lila’s Helpful Tips

• If you desire a deeper flavor, consider roasting the carrots and potatoes in the oven before adding them to the pot. This brings out their natural sweetness beautifully.
• Using fresh lemon juice at the end of cooking enhances the soup’s brightness. Start with less, and feel free to adjust according to your taste.
• Always taste your soup as you go. This ensures every spoonful is just right.

Peaceful Variations to Explore

• For a vegan option, simply replace the chicken stock with vegetable stock and use olive oil instead of butter.
• Add a hint of warmth with a pinch of ground ginger or turmeric, which brings added health benefits and flavor.
• For a heartier meal, consider adding some cooked quinoa or lentils to the soup before serving.

Discover More Nourishing Recipes

Head over to our Recipe Trends page and uncover a world of fresh, plant-forward ideas that fit right into your daily routine. From vibrant seasonal flavors to calming, wholesome dishes, each recipe is designed to spark inspiration and bring a sense of balance to your kitchen. Find comfort, joy, and connection in every meal while exploring what’s trending right now.

Lemony Carrot Soup with Dill

A warm and inviting soup that combines the vibrant sweetness of carrots with the aromatic embrace of dill, perfect for nourishment and comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Soup, Starter

Cuisine: American, Comfort Food

Calories: 180

Ingredients Method Nutrition Notes

Ingredients

  

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Main Ingredients

• 2 tbsp unsalted butter For sautéing the onion
• 1 pound carrots, peeled, trimmed, and cut into chunks Approximately 454 grams
• ½ pound russet potato, peeled and cut into chunks Approximately 267 grams
• 1 large yellow onion, peeled and sliced thickly Think onion rings
• 4 cups chicken stock For the soup base
• ½ lemon juiced To taste; may adjust based on preference
• ½ ounce dill sprigs, long stems removed Plus more for garnish
• Kosher salt to taste Kosher salt For seasoning
• Freshly ground black pepper to taste Freshly ground black pepper For seasoning

Herbs and Seasonings

• 2 sprigs flat-leaf parsley For flavoring
• 1 sprig thyme For flavoring
• 1 bay leaf bay leaf For flavoring

Optional Garnishes

• as needed Cream, crème fraîche, or pats of butter For richness when serving

Method

 

Preparation

1. In a heavy-bottomed soup pot with lid, melt the butter slowly over low heat.
2. Add the sliced onion, stirring gently to combine, and cover. Allow the onion to sweat for about 10 minutes, checking every 5 minutes to ensure it doesn’t brown.
3. Once softened, add the potato and carrot chunks, stirring gently to combine. Add a generous pinch of salt, cover, and sweeten the vegetables for another 10-12 minutes.
4. When some liquid appears at the bottom, uncover and pour in the chicken stock to cover the vegetables completely.
5. Add parsley, thyme, bay leaf, and black pepper. Squeeze in the juice of half a lemon, raise the heat to medium, and taste for seasoning.
6. Bring the mixture to a gentle boil, then reduce to a soft simmer. Skim off any foam that appears.
7. Simmer until carrots and potatoes are tender, adding more stock or water if needed.
8. Remove from heat, stir in fresh dill sprigs, taste, and adjust seasoning if necessary.
9. Using an immersion blender, purée the soup until smooth.

Serving

1. Return the soup to a gentle simmer. Garnish with cream or butter and a sprig of dill before serving.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gSodium: 600mgFiber: 5gSugar: 5g

Notes

For deeper flavors, consider roasting the carrots and potatoes before adding them to the pot. Fresh lemon juice at the end enhances brightness. Always taste for seasoning during cooking.

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Common Questions About Lemony Carrot Soup with Dill

May this Lemony Carrot Soup with Dill bring warmth, nourishment, and love into your home, just as it does in mine. Happy cooking!