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    You are in: Home / Recipes / Dilled Carrot Soup Recipe
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    Dilled Carrot Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    Sherie717's Note:

    If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt 1/2 stick butter over low heat in a large stockpot.
    2. 2
      Add veggies & cook slowly over low heat until tender.
    3. 3
      Add sherry & cook until reduced by half.(May take 1-2 hrs.).
    4. 4
      Add flour, stirring frequently over low heat until creamy (7-8 mins).
    5. 5
      Stir in hot broth slowly. Simmer 10-15 minutes.
    6. 6
      Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
    7. 7
      Enjoy!

    Ratings & Reviews:

    • on March 25, 2006

      55

      Excellent! We absoulutly loved this soup! It may have been the best soup I've ever had! I actually only tried carrot soup one other time about 15 yrs. ago at a restaurant in Boston and when I saw this recipe I knew it was a must try! It was better then I had even remebered. My family, too, turned their noses up when I mentioned it but devoured it when it was done. I must say I was a little hesitant to try this after that 1st reveiw but honestly- I don't how she could have been disapointed. It may not be a recipe for a beginner cook and maybe this was the case but my family found it to be an amazing, impressive soup. Healthy too! Thank you for sharing :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 24, 2006

      15

      sorry, but this was just not at all what I had hoped....

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2005

      45

      Yummy and very good for the eyesight no doubt! I pureed the soft carrots in a blender and kept aside a few tablespoons of the chunky ones to throw back in for texture. I made this with fat free canned milk instead of heavy cream, and sorry but I don't have any sherry. Next time I will make it with fresh dill too. This soup keeps fine for a week in the fridge, and I'd probably try freezing some portions next time. Thanks for posting this tasty, healthy soup!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Dilled Carrot Soup

    Serving Size: 1 (429 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 245.9
     
    Calories from Fat 123
    50%
    Total Fat 13.7 g
    21%
    Saturated Fat 7.7 g
    38%
    Cholesterol 35.6 mg
    11%
    Sodium 1279.0 mg
    53%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 3.6 g
    14%
    Sugars 7.1 g
    28%
    Protein 9.8 g
    19%

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