Crock Pot Carrot Dill Soup
Fresh dill is a perfect complement for carrots in this crock pot vegetarian soup. You can cut up your veggies the night before, toss them into your crock pot in the morning, and you'll arrive home to a steaming, aromatic soup with a fragrance that permeates your whole house.
Prep time: 15 min; Total time: 6 hours
Ingredients
- 1 lb carrots (or more)
- 2 potatoes (or more)
- 1 onion
- 2 cloves garlic
- 2 ribs celery (or more)
- 1/2 c. fresh dill
- 2 c. vegetable broth
- 1 bay leaf
- Salt and pepper, to taste
Cut carrots, potatoes, onion, and celery in chunks. You can leave the peel on the potatoes. Toss all ingredients into the crock pot and turn it on low.
After 6-9 hours, remove the bay leaf. Then transfer soup to a blender in batches and completely puree it. Garnish with fresh dill.
Tips
To add a zing to your soup, just before serving it, heat 2 tbsp. sugar and 2 tbsp. raw apple cider
vinegar in a saucepan on medium high heat to make a gastrique. After about 3-5 minutes, remove it
from the heat and add it to your soup.
You can add other veggies to your soup too - whatever's on hand. I recommend pumpkin, butternut squash, parsnips, shallots, and fennel. I do not recommend sweet pototoes - they give it a funny flavor that is not entirely desirable.
To save yourself from cutting carrots, use baby carrots. You can use them whole in your crock pot.
If you like your soup with chunks in it, don't puree all of it. Just puree about half and leave the rest of your veggies in chunks.
To make this soup creamier, add a splash of soy milk or milk (skim, 1%, or 2%) at the very end.
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