Carrot and Dill Soup Vichy

Carrot and Dill Soup Vichy

Serves: 8

Difficulty:

Cuisine:

Saved:

6

Recipe by: Blanco

This cold carrot and dill soup recipe is a great party appetiser for summer and spring. Use up leftover carrots in this carrot soup recipe.

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Carrot and Dill Soup Vichy

Ingredients:

1 large chopped onion

1 kilo of baby carrots diced

1 litre of chicken stock

4-5 teaspoons of sugar (if the oranges are lovely and sweet, you may not need to add the sugar)

Salt and pepper to taste

3 tablespoons of fresh dill chopped

300 ml of orange juice (fresh)

150 ml of light cream

Method:

Cook onion, carrots, stock and sugar on the stovetop until vegetables are tender.
Cool and puree in a food processor.
Add dill, orange juice and cream.

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