I love this soup because it gives me an additional use for the oversized bag of organic carrots that I purchase for the boys at Costco. I’ve served this as a first course when having friends over for dinner and my guests claimed to enjoy it.
- 5 cups peeled baby carrots – about a cup or a big handful of carrots for each serving
- 1 t of chicken bouillon powder – taste and adjust after cooking
- Dash of freshly ground pepper
- 1 tablespoon butter, creme fraiche, or sour cream
- 1 teaspoon dried dill
- Fresh dill, about 3-4 stems, chopped (not required but really lovely)
Cover carrots by 1/2 inch with water in a heavy saucepan. Add bouillon and dried dill and stir. If you’ve added a few extra handfuls of carrots, increase the powder and dried dill accordingly. Cook al dente, about 15 minutes.
Cook until the carrots are tender but not mushy for about 15 minutes.
Purée the carrots in a food processor or blend with bursts from a stick blender.
Season to taste with a pinch of sugar if needed, extra salt if it needs it and freshly ground pepper.
Ladle soup into bowls and add a thin slice of butter (or a small bit of creme fraiche or sour cream) to the center of each serving and sprinkle on fresh dill.