This recipe is based on Norene Gilletz’s Easy Carrot Soup but the variations are mine.
1 tsp olive oil
1 white (or red) onion
1 red (or green) pepper, chopped
1 clove garlic
4-5 large carrots, cut into chunks
1 potato, or 1 zucchini, peeled and cut into chunks
2 c. vegetable broth
1 tsp fresh dill, minced
salt & pepper to taste
1/2 c. skim milk (or soy milk)
1/4 tsp ground ginger
In a saucepan, heat oil on medium heat. Add onions and pepper. sauté until lightly golden. Add garlic and sauté a little longer. Add carrots, potato or zucchini and broth.
Bring to a boil, reduce heat and simmer covered for 25-30 minutes, stirring occasionally. Purée soup, add dill, salt and pepper to taste. Blend in milk and ground ginger. Enjoy.
3 Comments
September 23, 2008 at 10:50 pm
I’m freezing right now, and this looks absolutely outstanding, not to mention warming!
September 23, 2008 at 11:40 pm
Hi!
I just found your blog. The soup looks wonderful.
From what I have seen, your blog looks beautiful.
I read Chaim Potok’s, The Chosen last year. I loved the book. It was suggested by a friend of mine. He told me that it would be a great way to introduce myself to my Jewish heritage, which I am just learning about through my studies in Partners in Torah.
I will have to be back to visit soon.
Thank you.
Melissa
September 25, 2008 at 11:11 am
I’ve been thinking of making carrot soup soon. I’m delighted to have a recipe simply appear before my eyes like this! Thanks.