Potato Carrot Dill Soup

This potato carrot dill soup came together on a whim after having fresh dill in the fridge. It is now my new favorite potato soup! Mark is a big fan as well. If you like the taste of lemon and dill, for sure give this hearty soup a try.

After going through LOADS of store bought broth last Fall and Winter I’m trying to make more soups without it. The finely grated carrots are key in this one to give it a good broth. They really cook down and give the soup a nice flavor. Unfortunately buying a bag of shredded carrots won’t work as the shreds will be too large. It needs that fine grate that is wet to the touch. (Use the small hole side of a box grater.) Think happy thoughts as you are using that arm strength. If you have someone else to do it for you, better yet.

Potato Carrot Dill Soup

Serves 4

Ingredients

• 1 large yellow onion, roughly chopped
• 3 garlic cloves, finely chopped 
• 5 medium organic russet potatoes, cut into larger bite size chunks 
• 3 large carrots, peeled and FINELY grated – use the small hole side of box grater
• sea salt/Himalayan salt & ground pepper 
• 2 cups frozen peas 
• Zest of 1 lemon 
• Juice of 1/2 lemon
• 1/3 cup fresh dill, chopped

Method

In a large soup pot or Dutch oven, water sauté the onion and garlic until the onion is translucent.  Add the potatoes, carrots, and 5 1/2 cups of water.  Add in 1/2 tsp salt and some ground pepper.  Bring to a rolling boil.   Once brought to a boil, lower the heat to a high simmer and cover for 30 minutes.    At 30 minutes add in the frozen peas. Once the peas are cooked (5 minutes), add in the lemon zest, lemon juice, and fresh dill. Season with more salt and pepper to taste.  Enjoy! 

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Potato Carrot Dill Soup

This hearty potato carrot dill soup is my new favorite potato soup! If you enjoy lemon and dill, try out this easy and healthy soup too! A great one for Fall and Winter when you can find fresh dill.

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Total Time 1 hour hr

Servings: 4

Course: Main Course, Soup

Ingredients Method Notes

Ingredients

  

• 1 large yellow onion roughly chopped
• 3 garlic cloves finely chopped
• 5 medium organic russet potatoes cut into larger bite size chunks
• 3 large carrots peeled and FINELY grated – use the small hole side of box grater
• sea salt/Himalayan salt & ground pepper
• 2 cups frozen peas
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/3 cup fresh dill chopped

Method

 

1. In a large soup pot or Dutch oven, water sauté the onion and garlic until the onion is translucent.  Add the potatoes, carrots, and 5 1/2 cups of water.  Add in 1/2 tsp salt and some ground pepper.  Bring to a rolling boil.   Once brought to a boil, lower the heat to a high simmer and cover for 30 minutes.    At 30 minutes add in the frozen peas. Once the peas are cooked (5 minutes), add in the lemon zest, lemon juice, and fresh dill. Season with more salt and pepper to taste.  Enjoy!

Notes

Unfortunately buying a bag of shredded carrots won’t work for this recipe as the shreds will be too large. It needs finely grated carrots that are wet to the touch. Use the small hole side of a box grater. The fine grate helps the carrots really cook down and give the soup a nice flavor. Think happy thoughts as you are using that arm strength to grate. If you have someone else to do it for you, better yet.

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