Description
This creamy vegetable soup features a comforting mix of potatoes, carrots, and fresh dill, simmered in vegetable broth and enriched with heavy cream. It’s a hearty and flavorful dish, perfect for chilly days, and pairs wonderfully with crusty bread.
Ingredients
Scale
- 4 cups vegetable broth
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 1 cup fresh dill, chopped (or 1/4 cup dried dill)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
- Crusty bread for serving (optional)
Instructions
- Gather all your ingredients for easy access.
- Peel the potatoes and carrots. Dice the potatoes into 1/2 inch cubes and finely chop the onion. Dice the carrots similarly to the potatoes.
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onions and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and sauté for an additional minute.
- Add the diced potatoes and carrots, stirring for 2-3 minutes.
- Pour in the vegetable broth, scraping the bottom of the pot to release any flavorful bits. Bring to a gentle boil.
- Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes until the vegetables are tender.
- Stir in the chopped fresh dill (or dried dill) and simmer for another 5 minutes.
- Slowly add the heavy cream while stirring to achieve a rich texture.
- Season with salt and pepper to taste, and add lemon juice if desired.
- For a smoother texture, use an immersion blender to puree the soup, or transfer to a regular blender in batches.
- Ladle the soup into bowls, garnishing with fresh dill if desired.
- Serve hot with crusty bread for dipping.
Notes
- For a chunkier soup, skip the blending step.
- Adjust seasoning according to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes