Soup: United States – Bright Carrot Ginger-Dill Soup

Serving Size: 4

Approximate Time

Prep 8 min

Cook 20 min

Total 30 min

Ingredients

1 tbsp (15 ml) olive oil
1 small yellow onion, chopped
1 garlic clove, thinly sliced
1 tbsp (15 ml) fresh ginger, grated
1 lb / 450 g carrots, peeled and sliced (about 4 medium)
3 cups (720 ml) low-sodium chicken or vegetable broth
1 bay leaf (optional)
1 / 4 tsp ground coriander (optional)
2 tbsp (30 ml) fresh dill, chopped, plus more for garnish
1 tsp lemon zest
1 to 2 tbsp (15 to 30 ml) fresh lemon juice, to taste
1 / 4 cup (60 ml) plain yogurt or crème fraîche (optional, for serving)
Kosher salt and freshly ground black pepper, to taste

Instructions

Warm the olive oil in a pot over medium heat. Add the onion and a pinch of salt and cook until translucent, 4 to 5 minutes.
Stir in the garlic, ginger, and coriander; cook until fragrant, about 30 seconds.
Add the carrots, broth, and bay leaf. Bring to a boil, then reduce to a simmer and cook until the carrots are very tender, 15 to 20 minutes.
Discard the bay leaf. Blend the soup until silky smooth using an immersion blender (or carefully in batches in a countertop blender). Return to the pot.
Stir in the dill, lemon zest, and lemon juice. Season with salt and pepper to taste.
Ladle into bowls and, if desired, swirl in a spoonful of yogurt or crème fraîche. Garnish with extra dill and serve warm.