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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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    Units: US | Metric


    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

    Ratings & Reviews:

    • on March 25, 2006


      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 :)

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    • on January 24, 2006


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

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    • on December 30, 2005


      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!

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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
    Total Fat 13.7 g
    Saturated Fat 7.7 g
    Cholesterol 35.6 mg
    Sodium 1279.0 mg
    Total Carbohydrate 19.6 g
    Dietary Fiber 3.6 g
    Sugars 7.1 g
    Protein 9.8 g

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