Quick Carrot Soup with Dill Pesto
4 servings
30 minutes
Quick carrot cream soup with dill pesto is a harmonious blend of the gentle taste of carrots and the aromatic dill. This recipe originates from European cuisine, where vegetable cream soups are valued for their lightness and richness at the same time. Carrots add natural sweetness to the dish, while dill pesto adds fresh herbal notes, turning it into a refined gastronomic delight. The velvety texture of the soup provides a sense of comfort, and its bright color pleases the eye. Due to its quick preparation, this soup is perfect for both a weekday lunch and an exquisite dinner. Serve it hot, complemented by fresh bread or croutons to emphasize its richness and depth of flavor.
1
Melt the butter in a saucepan and add finely chopped onion. Sauté until soft for 10 minutes.
- Butter: 1 tablespoon
- Onion: 1 head
2
Add peeled and thinly sliced carrots, dill, and 4 cups of broth. Bring to a boil, reduce heat, and simmer for 20-30 minutes until the carrots are tender.
- Carrot: 4 pieces
- Dried dill: 1 teaspoon
- Chicken broth: 5 glass
3
Blend the soup in a blender until smooth, adding more broth as needed to reach your desired consistency. Season with salt and pepper.
- Chicken broth: 5 glass
- Salt: to taste
- Freshly ground black pepper: to taste
4
Pour onto plates and top with a small amount of dill pesto.
- Dried dill: 1 teaspoon
