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Dilly Carrot Soup

Our greatest glory is not in never failing, but in rising up every time we fail. Ralph Waldo Emerson

Wishing you a beautiful God centered day!

I have so many recipes from so many places! I go through my old recipes frequently and sometimes discover one that has no name or resource, like the one I’m sharing today! I believe I received it many moons ago and probably from an old Weight Watcher meeting since it has the old points on it. This soup is quick and delicious! A perfect soup for those busy Fall nights! ENJOY!

Debbi K.

Dilly Carrot Soup

4 cups chicken stock

4 cups chopped carrots

2 small potatoes peeled and chopped

1/2 cup Wegmans diced mirepoix

1 tsp dried dill

1 tsp Wegmans Garlic Herb seasoning

1 TBSP Butter to add when pureeing the above ingredients after cooking.

Combine all the ingredients in a sauce pan. Bring to a boil, reduce heat to a gentle simmer. Cook for 15 minutes or until the carrots are tender. CAREFULLY puree the ingredients in a blender. I did this step in 2 batches. Remember when blending hot liquids to wait a few seconds before removing the lid after stopping the blender as the hot liquid can bubble up on you. I enjoy this tasty soup warm. The recipe says you can eat it cold if you like.

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