Looking for a hug in a bowl? Our Potato & Carrot Soup with Fresh Dill is exactly that – a light, vegetarian recipe that’s incredibly comforting, bursting with fresh flavors, and remarkably easy to make. This creamy, vibrant soup combines the earthy sweetness of carrots with the comforting starchiness of potatoes, all brightened by the aromatic zest of fresh dill. It’s the perfect healthy meal for a chilly evening or a light lunch that will leave you feeling satisfied without being heavy.
Key Ingredients for Potato & Carrot Soup with Fresh Dill:
To create this delightful soup, gather the following ingredients. Each plays a vital role in building the layered flavors and comforting texture:
- 2 tablespoons olive oil: For sautéing the aromatics.
- 1 large yellow onion, chopped: Provides a sweet and savory base.
- 2 cloves garlic, minced: Adds a pungent depth of flavor.
- 4 medium carrots, peeled and roughly chopped (about 3 cups): Contributes natural sweetness and a beautiful orange hue.
- 3 medium potatoes (Yukon Gold or Russet work best), peeled and cubed (about 4 cups): Provides a creamy texture and hearty body to the soup.
- 6 cups vegetable broth (low sodium preferred): The liquid base for our soup, offering savory notes without overpowering.
- 1 teaspoon dried thyme: Earthy and aromatic, it complements the vegetables beautifully.
- ½ teaspoon smoked paprika: Adds a subtle smoky depth.
- ½ cup unsweetened plant-based milk (almond, oat, or soy work well): For extra creaminess without dairy.
- ½ cup fresh dill, finely chopped, plus extra for garnish: The star herb, providing a bright, distinct, and fresh flavor.
- Salt and freshly ground black pepper to taste: To season and enhance all the flavors.
How to Make Potato & Carrot Soup with Fresh Dill:
This Potato & Carrot Soup with Fresh Dill is an exceptionally easy, delicious, and satisfying dish that comes together effortlessly. Its simplicity lies in minimal chopping and a single pot cooking method, while the creamy texture from blended vegetables and the vibrant kick of fresh dill make it truly stand out. You’ll love how quickly this wholesome meal materializes, taking just about 45 minutes from start to finish.
Step-by-Step Instructions:
Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add Vegetables and Spices: Add the chopped carrots and cubed potatoes to the pot. Stir well to combine them with the onions and garlic. Sprinkle in the dried thyme and smoked paprika, stirring again to coat the vegetables evenly. Cook for 2-3 minutes, allowing the flavors to meld.
Simmer to Tenderness: Pour in the vegetable broth, ensuring the vegetables are mostly submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the potatoes and carrots are fork-tender.
Blend to Creamy Perfection: Carefully remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches your desired creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a standard blender (filling only halfway), blend until smooth, and then return it to the pot.
Finish and Season: Stir in the unsweetened plant-based milk and the ½ cup of fresh dill. Heat gently for a few minutes, without boiling, to warm through. Taste and adjust seasoning with salt and freshly ground black pepper as needed. You might find you need a good pinch of salt to truly bring out the flavors.
Serve: Ladle the hot soup into bowls. Garnish with a sprinkle of extra fresh dill and a crack of black pepper.
Why You’ll Love This Potato & Carrot Soup with Fresh Dill:
You are going to absolutely adore this Potato & Carrot Soup with Fresh Dill because it’s a bowl full of pure comfort and fresh flavor. The main highlight is its incredible creaminess, achieved naturally by blending the starch of the potatoes with sweet carrots, without needing any heavy cream. This makes it a genuinely healthy and light option.
Making this soup at home is also fantastic for your wallet; it’s incredibly cost-effective, using simple, inexpensive vegetables to create a gourmet-tasting meal that easily rivals pricier restaurant options. And for that extra special touch, the fresh dill isn’t just a garnish; its bright, herbaceous pop elevates the entire dish, creating a unique and undeniably fresh flavor profile that dried herbs simply can’t replicate. If you enjoy wholesome vegetable soups, you might also love our Roasted Butternut Squash Soup with Sage – another vibrant, seasonal favorite! Why not give this Potato & Carrot Soup a try tonight and discover your new favorite go-to comfort food? You won’t regret it!
What to Serve Potato & Carrot Soup with:
This versatile Potato & Carrot Soup with Fresh Dill pairs beautifully with a variety of accompaniments, making it easy to create a complete and satisfying meal:
- Crusty Bread or Garlic Knots: Perfect for dipping and soaking up every last bit of that creamy broth. A good sourdough or a warm baguette would be ideal.
- Grilled Cheese Sandwich: The classic soup companion! A sharp cheddar or gooey havarti grilled cheese makes for a comforting pairing.
- Simple Side Salad: A light green salad with a vinaigrette dressing offers a refreshing contrast to the richness of the soup. Think mixed greens, cherry tomatoes, and cucumber.
- Toasted Chickpeas: For an added protein boost and delightful crunch, roast some chickpeas with a little paprika and salt.
- Vegan “Parmesan” Sprinkles: If you want a cheesy flavor without dairy, a sprinkle of nutritional yeast and ground cashews mixed together can add a savory umami kick.
- Dollop of Vegan Sour Cream or Crème Fraîche: A swirl on top can add an extra layer of creamy richness and a slight tang.
Top Tips for Perfecting Potato & Carrot Soup with Fresh Dill:
Achieving the perfect bowl of Potato & Carrot Soup with Fresh Dill is simple with a few insider tips:
- Choose the Right Potatoes: For the creamiest texture, opt for starchy potatoes like Yukon Gold or Russet. Waxy potatoes (like red or new potatoes) won’t break down as easily and might result in a less smooth soup.
- Don’t Skimp on Dill: Fresh dill is crucial for this recipe. While you can use dried dill in a pinch (use about 1/3 of the amount, so 1.5-2 tablespoons), the vibrant, somewhat anise-like flavor of fresh dill truly elevates this soup. Add it at the end to preserve its delicate flavor.
- Blend in Batches (if using a regular blender): If using a conventional blender, always fill it no more than halfway with hot soup. Hot liquids expand and can blow the lid off, creating a dangerous mess. Hold the lid down securely with a kitchen towel and start blending on a low speed, gradually increasing.
- Adjust Broth for Desired Consistency: If you prefer a thinner soup, you can always add a little more vegetable broth or hot water after blending until you reach your ideal consistency. For a thicker soup, reduce some of the broth or simmer longer before blending.
- Pre-roast Vegetables for Deeper Flavor: For an extra layer of complexity, you can roast your carrots and potatoes for 20-25 minutes at 400°F (200°C) before adding them to the pot. This caramelizes their natural sugars, adding a wonderful depth that’s worth the extra step if you have time.
- Taste and Re-season: Always taste your soup at the end and adjust the salt and pepper. Soups often need more seasoning than you might think, especially after blending. A small squeeze of lemon juice can also brighten the flavors beautifully.
- Avoid Over-blending for Texture: While you want it creamy, be careful not to over-blend to the point of gelatinous. Blend just enough to achieve a smooth texture.
Storing and Reheating Tips:
Proper storage and reheating ensure your Potato & Carrot Soup with Fresh Dill remains as delicious as when it was first made.
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. The flavors, particularly the dill, might even deepen a little, making it an excellent make-ahead meal.
- Freezing: This soup freezes beautifully! Once completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace if using containers (liquids expand when frozen). It can be frozen for up to 2-3 months.
- Reheating (from Refrigerator): Reheat the soup gently in a saucepan over medium-low heat, stirring occasionally, until warmed through. Alternatively, microwave individual portions in a microwave-safe bowl, stirring halfway through, until hot.
- Reheating (from Freezer): For best results, thaw the soup overnight in the refrigerator before reheating. If reheating from frozen, you can gently warm it in a pot over low heat, stirring frequently and breaking up any frozen chunks, until it thaws and heats through. You might need to add a splash of water or broth if it seems too thick after thawing. Add fresh dill at the very end when serving, as the fresh herb tends to lose its vibrancy during freezing and reheating.
Final Thoughts:
This Potato & Carrot Soup with Fresh Dill isn’t just a recipe; it’s an invitation to savor simple, wholesome ingredients transformed into something truly comforting and delicious. It’s a testament to how vibrant fresh herbs can elevate everyday vegetables into a gourmet experience. Whether you’re seeking a light lunch, a warming starter, or a nourishing dinner, this vegetarian soup delivers on all fronts – taste, health, and ease. So go ahead, embrace the warmth, the fresh dill, and the pure satisfaction of a homemade bowl of goodness. Your taste buds (and your soul) will thank you!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Potato & Carrot Soup with Fresh Dill FAQs:
Q: Can I use sweet potatoes instead of regular potatoes?
A: Yes, absolutely! Sweet potatoes will lend a sweeter flavor and a slightly different, often silkier, texture. It’s a delicious variation!
Q: Is this soup gluten-free?
A: Yes, as long as you use gluten-free vegetable broth, all the ingredients in this recipe are naturally gluten-free.
Q: Can I make this soup in an Instant Pot?
A: Yes, you can! Use the Sauté function for the aromatics, then add the vegetables and broth. Cook on high pressure for 8-10 minutes, then quick release. Proceed with blending and adding plant-based milk and dill.
Q: What if I don’t have an immersion blender?
A: No worries! You can carefully transfer the soup in batches to a standard blender. Remember to only fill it halfway, hold the lid firmly, and start blending on a low speed to avoid hot liquid explosions.
Q: Can I add other vegetables to this soup?
A: Certainly! This soup is very adaptable. A handful of spinach or kale stirred in at the end would be lovely, or you could add a chopped stalk of celery with the onions for another layer of flavor.
Q: Why does my soup taste bland?
A: The most common reason for bland soup is insufficient seasoning. Don’t be afraid to add more salt and pepper to taste. A squeeze of lemon juice at the end can also brighten all the flavors.
Q: Can I use dried dill instead of fresh?
A: While fresh dill is highly recommended for its vibrant flavor, you can use dried dill as a substitute. Use about 1.5 to 2 tablespoons of dried dill (it’s more concentrated) and add it with the other dried spices. The flavor will be less bright but still pleasant.