Best 7 Carrot Soup With Dill Pesto Recipes

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Immerse yourself in a culinary journey with our exquisite Carrot Soup with Dill Pesto, a symphony of flavors that will tantalize your taste buds. This vibrant soup, crafted with fresh carrots, aromatic herbs, and a hint of dill pesto, offers a delightful balance of sweet, earthy, and refreshing notes. Accompanying this delectable soup are three equally enticing recipes: a zesty Carrot Salad with Lemon Dressing, bursting with the brightness of citrus; a comforting Carrot and Potato Gratin, a cheesy and creamy casserole perfect for cozy evenings; and a vibrant Carrot and Orange Smoothie, a refreshing and nutritious way to kick-off your day. Embark on this culinary adventure and discover the versatility of carrots, transforming them from humble vegetables into culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT DILL SOUP



Carrot Dill Soup image

A beautiful and tasty soup made with pureed carrots and fresh dill. If fresh herbs are not available, use 1/3 of the amount for dried herbs.

Provided by dakota kelly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 8

1 pound carrots, sliced
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 cup chopped onion
3 ½ cups chicken stock
¾ cup 2% milk
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives

Steps:

  • Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
  • Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
  • Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.

Nutrition Facts : Calories 69.5 calories, Carbohydrate 10.9 g, Cholesterol 2.4 mg, Fat 2.3 g, Fiber 2.5 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 5.9 g

CARROT SOUP WITH DILL PESTO



Carrot Soup With Dill Pesto image

I pulled this from epicurious and modified it slightly. Works well to make it a day ahead just store the soup separate from the pesto. The pesto is also good on pasta and chicken.

Provided by Umberle

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons unsalted butter
8 large carrots, thinly sliced
2 large onions, chopped coarsely
2 1/2 teaspoons dill seeds
8 cups vegetable broth or 8 cups vegetable bouillon
2 cups packed coarsely chopped fresh dill
4 tablespoons pine nuts
4 tablespoons olive oil

Steps:

  • Melt butter in heavy large saucepan over medium heat.
  • Add carrots, onion and dill seeds and cook until onion tender (about 10 minutes).
  • Add broth and bring to boil. Reduce heat and simmer until carrots are very tender (about 35 minutes).
  • Transfer soup to blender in batches and puree or use an immersion blender in the pot. Thin with more broth if desired. Season to taste with salt and pepper.
  • Combine fresh dill and pine nuts in processor and chop finely using pulses. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper.
  • Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

Nutrition Facts : Calories 232.6, Fat 19, SaturatedFat 5.2, Cholesterol 15.3, Sodium 70.8, Carbohydrate 15.7, Fiber 3.8, Sugar 6.7, Protein 2.4

CARROT SOUP WITH DILL PESTO



Carrot Soup with Dill Pesto image

Categories     Soup/Stew     Herb     Vegetable     Carrot     Summer     Dill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Steps:

  • Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.
  • Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

CARROT SOUP WITH CHILLI CORIANDER PESTO



Carrot soup with chilli coriander pesto image

Warm up on a cold day with our carrot soup, spiked with ginger, garlic and curry powder. A dollop of chilli coriander pesto gives the soup an added kick

Provided by Esther Clark

Categories     Lunch, Starter

Time 45m

Yield Serves 4-6

Number Of Ingredients 13

5 tbsp olive oil
2 onions , finely chopped
3 large garlic cloves , crushed
thumb-sized piece ginger , grated
4 tbsp mild curry powder
900g carrots , sliced
1.7l hot vegetable stock
large bunch coriander , chopped
30g pine nuts , toasted
1 small red chilli , deseeded and finely chopped
40g parmesan or vegetarian alternative, finely grated
1 lemon , zested
crème fraîche and crusty bread, to serve (optional)

Steps:

  • Heat 2 tbsp oil in a saucepan, add the onion and fry for 7 mins. Add 2 of the garlic cloves, the ginger and curry powder and cook for 1 min more. Stir through the carrots and stock and cook, covered, for 15-20 mins or until the carrots are soft.
  • Remove from the heat and blitz with a hand blender until completely smooth. Season to taste and leave on a very low heat.
  • Tip the remaining 3 tbsp oil into a small food processor along with the coriander, remaining garlic, pine nuts and chilli. Whizz until smooth, then tip into a bowl and stir in the parmesan and lemon zest. If it's too thick, loosen with 1 tbsp water.
  • Ladle the soup into bowls and top with the pesto. Add a spoonful of crème fraîche and serve with bread, if you like.

Nutrition Facts : Calories 258 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

CARROT DILL SOUP



Carrot Dill Soup image

This recipe is from the Canadian Living Magazine. I thought it was a lovely soup. Just the right thickness, and taste. Hope you will like it too!

Provided by cookalot 2

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 tablespoons butter
3 stalks celery
2 onions
2 garlic cloves
1/2 teaspoon coarse salt
1/2 teaspoon pepper
5 cups carrots
8 cups vegetable stock or 8 cups chicken stock
1/4 cup fresh dill or 1 tablespoon dried dill

Steps:

  • Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft.
  • Add carrots sliced about 1/2 inch, and cook about 4 minute
  • Add stock and cook until vegetables are fork tender.
  • Puree with hand blender.
  • Stir in dill.

Nutrition Facts : Calories 91.8, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 301.9, Carbohydrate 13.6, Fiber 3.5, Sugar 6.1, Protein 1.5

CARROT SOUP



Carrot Soup image

Provided by Patricia Leigh Brown

Categories     dinner, soups and stews, appetizer

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 6

4 tablespoons butter
2 medium onions, sliced
1 sprig thyme
2 1/2 pounds carrots, peeled and sliced (about 6 cups)
Salt
6 cups chicken broth

Steps:

  • In a heavy-bottomed pot, melt the butter. When it starts to foam, add the onions and thyme and cook over medium-low heat until tender, about 10 minutes. Add the carrots, season with salt and cook for 5 minutes. Pour in the broth, bring to a boil and then simmer until the carrots are tender, about 30 minutes. Season to taste with salt. For a smooth soup, use a blender and puree until smooth.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 713 milligrams, Sugar 8 grams, TransFat 0 grams

PUREED CARROT SOUP



Pureed Carrot Soup image

This rice-thickened French classic, known as Potage de Crécy, is simple and comforting. You can garnish it with any number of chopped fresh herbs, as well as with croutons.

Provided by Martha Rose Shulman

Categories     one pot, soups and stews, appetizer, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 11

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)

Steps:

  • Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
  • Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
  • Serve, garnishing each bowl with croutons and a sprinkle of herbs.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1186 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

  • When choosing carrots for your soup, look for ones that are firm and brightly colored. Avoid carrots that are limp or have blemishes.
  • If you don't have a food processor, you can make the dill pesto by hand. Simply chop the dill, garlic, and walnuts very finely and then stir them together with the olive oil and lemon juice.
  • To make a vegan version of this soup, simply omit the butter and use vegetable broth instead of chicken broth.
  • This soup can be served hot or cold. If you're serving it cold, be sure to chill it for at least 2 hours before serving.
  • Garnish the soup with fresh dill before serving for an extra pop of flavor.

Conclusion:

Carrot soup with dill pesto is a delicious and nutritious soup that is perfect for a light lunch or dinner. It's easy to make and can be tailored to your own taste preferences. Whether you like your soup thick or thin, creamy or chunky, this recipe is a great place to start. So next time you're looking for a comforting and healthy meal, give this carrot soup with dill pesto a try!

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