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Cream of Carrot and Dill


  • 3 pounds carrots, chopped

  • 4 Tbsp butter or margarine

  • 3 medium onions, chopped 

  • 9 cups chicken or vegetable stock

  • ½ cup cream

  • ¼ tsp cayenne pepper (or to taste)

  • ½ cup fresh dill, minced

  • Salt to taste


  • Melt the butter or margarine  in a large pot.  

  • Saute the onions and carrots on medium heat for approximately 10 minutes.

  • Add the stock, bring to a boil, then reduce heat and simmer for 30-40 minutes until vegetables are tender.

  • With a hand blender, puree soup until smooth. 

  • Add cream, cayenne pepper, dill and puree a little more.

  • Salt to taste and Enjoy.

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