Carrot Kefir Dill Soup
Recipe type: soup
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 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
  1. 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.
  2. Sauté onion in olive oil, stirring occasionally, for 10 minutes, until it has softened.
  3. Add almonds and garlic to the pan and continue sautéing, stirring constantly now, for 2 minutes.
  4. Puree all ingredients in a high-speed blender such as a Vitamix.
  5. Stir or blend in kefir.
  6. The chopped dill should be just dill leaves, not stems or flowers.
  7. Stir in dill.
  8. I like to serve this slightly warm or at room temperature (though some prefer their summer soups chilled).
Recipe by Fit and Fed at