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Easter Carrot Soup

Photo: Marcus Nilsson
Prep time 15 mins
Other time 30 mins
Yield

Makes 4 servings

Easter soups are a delicious way to start the holiday meal. This carrot soup recipe uses just 5 ingredients and is paired with a tangy dill cream topping.

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, sliced
  • 1 1/2 pounds carrots, cut into 1/4-inch rounds
  • 4 cups low-sodium chicken or vegetable broth
  • 1 tablespoon grated ginger
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • 3 tablespoons chopped fresh dill

Nutrition Information

  • calories 254
  • caloriesfromfat 57 %
  • fat 16 g
  • satfat 7 g
  • cholesterol 41 mg
  • sodium 907 mg
  • carbohydrate 23 g
  • fiber 5 g
  • sugars 9 g
  • protein 7 g

How to Make It

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened but not browned, 5 to 6 minutes. Stir in the carrots, broth, ginger, 1 1/4 teaspoons of the salt, and the pepper. Bring to a boil. Reduce heat and simmer until the carrots are soft, about 20 minutes. Let cool at least 10 minutes.

    Using a blender, puree the soup in batches until smooth. Return to pot and rewarm over medium heat.

    Meanwhile, whisk the cream in a small bowl until soft peaks form. Fold in the remaining salt and the dill. Divide the soup among individual bowls and top with the dill cream.

    Tip: Tightly wrap any leftover ginger in plastic and store it in the freezer, where it can last up to a month. No need to thaw; you can slice or grate frozen ginger.