Monday, August 17, 2015

Carrot Soup with Dill Pesto

Many herbs are super cancer preventers. Incorporate dill into your dishes with this delightful dill, carrot soup recipe.

You'll Need:
  • 4 large carrots, chopped
  • 1 onion, chopped
  • 2 Tablespoons butter
  • 4 cups vegetable broth
  • 1 cup fresh dill
  • 2 Tablespoons pine nuts
  • 2 Tablespoons olive oil
  • Salt and pepper to taste
Directions:
  • Saute carrots, onion, and dill seeds butter until tender about 10 minutes.
  • Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes.
  • Transfer soup to blender in batches and puree.
  • Thin with more broth if desired.
  • Season to taste with salt and pepper.

Pesto:
  • Combine fresh dill and pine nuts in processor and chop finely.
  • Then, slowly add olive oil and process until well blended.
  • Season to taste with salt and pepper.
  • Ladle into bowls.
  • Swirl pesto into soup bowls.

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