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Carrot and Dill Soup
There are days when you are under the weather and wish to eat something easy on the stomach. Soups are a great meal option for such days. Chef Shazia Khan shares a yummy soup recipe that is loaded with nutrition.
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Serves

1

Cooking Time

18-20 Min

Meal Type

soup

Preparation Time

5-10 Min

Difficulty

Medium

INGREDIENTS

  • Carrots (peeled and halved lengthwise) : 400 grams 75 gms chopped Dill stalks
  • 1 Garlic Clove Salt to taste
  • 1/2 tbsp crushed Black pepper
  • 1 tbsp Olive Oil
  • Other ingredients:2 tbsp Chopped onions
  • 1/4 Fine Diced carrot
  • 1 tbsp Olive oil
  • 2 cup Vegetable Stock
  • Dill leaves for garnish
  • For Fennel oil
  • 1tsp fennel seeds
  • 1/2 cup Dill leaves
  • 1/4 cup Olive oil

PREPARATION

  1. 1

    1-Mix everything together and bake in a preheated oven at 180 degrees for 12- 15 minutes.
  2. 2

    Heat oil in a pan.
  3. 3

    And sauté the onions and carrots till aromatic and cooked.
  4. 4

    Get the carrots from the oven and cool it down.
  5. 5

    Add stock and bring to a simmer.
  6. 6

    Make a smooth puree of baked carrots by adding vegetable stock to assist in blending.
  7. 7

    Add the prepared Puree and mix it well.
  8. 8

    Check for seasoning and take off heat.
  9. 9

    Blend the fennel oil ingredients in a mixer.
  10. 10

    Serve with fennel oil and dill leaves.
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