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?

Nope.

It is delicious as is.

Ingredients

• 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

Directions

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

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