Carrot and Dill Soup with Crème Fraîche Recipe

Carrot and Dill Soup with Crème Fraîche

The dill adds a great flavor to this hearty carrot soup.
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Ingredients

  • 2 cups jasmine rice, cooked
  • 1⁄4 cup butter
  • 1 large onion, chopped
  • 2 pounds carrots, peeled and sliced (about 5 cups)
  • 6 cups vegetable broth
  • 4 tablespoons dill weed, chopped, plus dill sprigs for garnish
  • 1⁄2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1⁄4 cup crème fraîche

Directions

  • Prepare rice as directed.
  • In a soup pot, sauté onion in butter until tender. Add carrots and sauté for 2 minutes. Add broth and ½ teaspoon salt. Bring to a boil; reduce heat. Cook, covered, for 25 minutes.
  • Transfer a little at a time to a blender; cover and blend until smooth. Repeat until all soup has been blended. Stir in dill and cooked rice. Season to taste with salt and pepper. Garnish with dill sprigs, crème fraîche and freshly ground black pepper.

Ingredients

  • 2 cups jasmine rice, cooked
  • 1⁄4 cup butter
  • 1 large onion, chopped
  • 2 pounds carrots, peeled and sliced (about 5 cups)
  • 6 cups vegetable broth
  • 4 tablespoons dill weed, chopped, plus dill sprigs for garnish
  • 1⁄2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1⁄4 cup crème fraîche

Directions

  • Prepare rice as directed.
  • In a soup pot, sauté onion in butter until tender. Add carrots and sauté for 2 minutes. Add broth and ½ teaspoon salt. Bring to a boil; reduce heat. Cook, covered, for 25 minutes.
  • Transfer a little at a time to a blender; cover and blend until smooth. Repeat until all soup has been blended. Stir in dill and cooked rice. Season to taste with salt and pepper. Garnish with dill sprigs, crème fraîche and freshly ground black pepper.