Easter Carrot Soup

Photo: Marcus Nilsson

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.

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 57%
  • Fat: 16g
  • Saturated fat: 7g
  • Cholesterol: 41mg
  • Sodium: 907mg
  • Carbohydrate: 23g
  • Fiber: 5g
  • Sugars: 9g
  • Protein: 7g

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

Preparation

  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.
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