While planning a menu for my Easter brunch by the Bay, I was looking for a clever way to serve carrots with a nod to our small bunny friends. I decided on this delicious and easy carrot soup. The color is a wonderful vibrant orange. The soup is a feast for the eyes and mouth, with the slightest under note of heat to contrast the slightly sweet taste of the carrots. This soup is great served warm with a dollop of creme fraiche which just melts into the soup or cold with a drizzle of olive oil. Sprinkle fresh chopped dill on top for either version. You can serve the soup in bowls or in little shot glasses. The bottom line is this soup is great no matter how you eat it! Enjoy this springtime soup!
From by the bay wishing you – springtime food memories!
Carrot Dill Soup
1 tablespoon olive oil
1 tablespoon unsalted butter
1 leek, cleaned, chopped and using the white part
2 cups carrots peeled and sliced
1/4 teaspoon red chili flakes
4 cups chicken broth
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
4 tablespoons heavy cream
1 tablespoon fresh lemon juice
2 tablespoons chopped dill
Dill chopped and olive oil or creme fraiche to garnish
In a large soup pot heat butter and oil, add leeks and sauté until soft about 5 minutes. Add chili flakes and carrots, sauté for another minute. Slowly add the chicken broth, salt and pepper. Bring to a boil and then simmer for 30 minutes uncovered until the carrots soft. Puree in food processor until very smooth. Stir in lemon juice, dill and heavy cream. Serve soup either hot or cold. Garnish with chopped dill and a drizzle of olive oil or a dollop of creme fraiche.