Carrot Soup

Carrot Soup

Awhile back a friend of mine recommended that I try buttered carrots with dill. This might be the norm for some people out there, but I had never heard of it. In fact, I don’t think I really knew much about dill outside of the pickle jar.

Always ready to try new things, I cooked some carrots (bathed in butter of course) and sprinkled some dried dill on them. I LOVED IT. It was not anything like what I was expecting (i.e. it didn’t taste like pickles). The dill almost has a sweetness that compliments the carrots perfectly.

This week in the kitchen, I set out to make a soup that would capture that flavor. It turned out wonderfully, and it was super simple to make.

If you don’t have an immersion blender, I would definitely recommend getting one. This handy little kitchen gadget allows you to make soup out of pretty much anything. We actually use it to make our own pasta sauce also, and our sister-in-law uses it to make her own mayonnaise!

If you have a baby, then you definitely need one. It is perfect for making your own baby food!

If you don’t have one and you don’t want to buy one there are some alternative ways to make this soup:

    1. Use a hand mixer with the beater attachments.
    2. Allow the carrots to cook longer and mash them with a potato masher.
    3. Transfer the cooked carrots into a blender and then incorporate into broth.

I really tried to keep the ingredients to a minimum because I wanted to capture the simplicity of buttered carrots with dill, but you could put your own spin on it by adding ground ginger, curry, coconut milk, or even just a dollop of sour cream on top. Does it need it?


It is delicious as is.


  • 1 lb carrots, cut into 1″ chunks (no need to peel)
  • 4 tbs butter
  • 1 tsp salt
  • 1 tsp pepper
  • 4 cups vegetable stock
  • 2 cups water
  • 2 tbs fresh dill, finely minced
  • 1 cup whole milk


Melt butter in a large pot on medium-hight heat. Add carrots, salt and pepper and cook for 5 minutes stirring occasionally.

Add stock and water and bring to a boil.

Put the lid on the pot and cook for 20 minutes. Carrots should be soft, but not mushy. Place the immersion blender in the pot and blend until the carrots are completely blended. Stir in milk and fresh dill and serve.

Serves 6-8

Carrot Soup

What’s your favorite soup? Let me know and I’ll add it my list of recipes to post to the blog!

  • Peggy

    Favorite soup (s) would be my Great Grandma’s Potato Soup with Riffles and Wedding Soup. Can’t wait to try this one though!

    • Justin

      I’ve never heard of the potato soup! I’m going to have to look that one up. I love wedding soup too!

      • Peggy

        It’s an ancient secret famliy recipe. I might give it to you one day. HeeHee

  • Vanessa

    When I first read this post I was intrigued buy your comment about the immersion blender.. I plan on making Jadas baby food but thought my blender would do the trick, no need to spend extra money. And I’m not a big fan of clutter. Well the day after you posted this I had already planned on making tomato basil soup. Which by the way wasnt all that great so please share your recipe if you have one! You would have thought i was in an infromercial for a new jazzy blender.. As hard as I tried tomato soup was all over my kitchen. Everywhere! … So my question is how exactly does this immersion blender work? Do you just stick it into the pot? How does it not fly everywhere?
    Ps we had sausage balls Sunday and they were delicious! And so easy to make! Carrot soup willbe on my list next!

    • Justin

      Hey Vanessa!

      So glad you liked the sausage balls! The immersion blender is really easy to use. You basically just stick it into the pot and press the button. As long as you keep it below the surface, it doesn’t splatter anywhere. It is only activated while you push the button, so it is easy to control when you want it to blend.

      My method is usually a combination of placing the blender in the pot and turning it on while I push down, moving the blender around as if I am stirring the soup with it while blending, and then I just sort of hunt down any random chunks that are left.

      This is probably confusing you even more! Maybe I should do a video of it! Or maybe someone else already has on youtube. One thing I will say is don’t use it (or any metal utensil) in a nonstick pan, as it will scratch the nonstick coating. I have stainless cookware, so I don’t worry too much about that.

      Also, some of the immersion blenders come with a separate container which is perfect for blending smaller quantities. Katie and I often boiled a bag of frozen veggies for our son, and then blended those up in the container. It came with a lid, so that made it really easy to store after we were done making it.

      Lastly, if you are wanting to make your own baby food I would definitely recommend getting a food mill. They are very inexpensive, but really useful. You can basically put whatever you are eating (chicken, potatoes, pasta, etc.) through it, and have an instant meal for your little one!

      Hope this has been helpful!

  • Karen

    Have never made a carrot soup but this one is worth repeating! Light and very flavorful. My family loves soup and next time will have to double the recipe!

    My personal favorite is something like the Zuppa Toscana but with sweet potato and no half and half. Will be trying yours next and who knows – may replace my favorite!

    • Justin

      Thanks Karen! I’m glad it came it for you! I love sweet potatoes too. We’re going to have to swap recipes!