1 tablespoon peeled and grated fresh ginger (optional)
4 cups chopped carrots (1 ¾ pounds or about 12 large carrots)
2 tablespoons olive oil
4 cups vegetable broth
¼ teaspoon dried dill
½ teaspoon kosher salt
¼ cup heavy cream
Fresh parsley, for serving
Croutons, for serving (optional)
Direction :
Dice the onion. Peel and chop the carrots. Mince the garlic.
In a large pot, heat the olive oil over medium high heat. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 1 minute.
Add the carrots, vegetable broth, dill, and salt and bring to a boil. Then simmer until the carrots are tender, about 15 to 20 minutes.
Carefully transfer the hot soup to a blender using a ladle. Add the cream and blend until smooth and creamy. Taste and adjust seasonings as desired. Serve with a drizzle of cream and topped with fresh parsley. Leftovers store up to 4 days refrigerated.
