carrot kefir dill soup
Bunches of new carrots at the farmer’s market topped by feathery deep green foliage remind me that carrots are not just a winter vegetable. Big bundles of dill for pickling are nearby. The two, along with kefir, make for a light, fresh, and flavorful summer soup, one that I experimented with last month.
I made it again yesterday to check the recipe and get a good photo– the latter didn’t work out so well, looks like I need to send my 50 mm lens back in to Nikon. But the recipe itself was just as good as I remembered, my son liked it and my husband said I ‘hit it out of the park.’ Gratifying! I hope you will like it too.
Carrot Kefir Dill Soup
Prep time
Cook time
Total time
Author: Mary
Recipe type: soup
Serves: 3
Ingredients
- 2# carrots, peeled and roughly chopped
- 1½ tsp. salt
- 4 cups water
- 1 medium yellow onion, peeled and roughly chopped (about 2 cups or 7 oz.)
- 3 Tbsp. olive oil
- ⅓ cup almonds, roughly chopped (about 1.5 oz)
- 2 cloves garlic, peeled and chopped (scant Tbsp.)
- 1½ cups plain unsweetened kefir
- about ⅓ to ½ cup of finely chopped dill leaves(1/2 oz.) or 1 tsp. dried dill
Instructions
- Add carrots and salt to water in a large pot and bring to a boil. Turn down to a simmer and simmer for 15 minutes.
- Sauté onion in olive oil, stirring occasionally, for 10 minutes, until it has softened.
- Add almonds and garlic to the pan and continue sautéing, stirring constantly now, for 2 minutes.
- Puree all ingredients in a high-speed blender such as a Vitamix.
- Stir or blend in kefir.
- The chopped dill should be just dill leaves, not stems or flowers.
- Stir in dill.
- I like to serve this slightly warm or at room temperature (though some prefer their summer soups chilled).
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{ 3 comments… read them below or add one }
This sounds good! My carrots in the garden are painfully slow this year.
I’ve never grown them well! My couple of attempts resulted in some pretty spindly carrots, but then I’m more of a flower gardener anyway.
I have never had luck growing carrots and radishes…this soup looks so creamy and wholesome, Mary. What I really love about it is the use of kefir. Thanks for sharing, Mary.
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