Usuba
Carrot Puree Soup with Dill Pesto
Delicate carrot soup with butter and dried dill. Served with dill pesto or fresh sour cream. Quick to prepare and perfect for everyday meals.
- Total
- 30 min
- Standard serving
- 455.8 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Melt the butter in a saucepan and add finely chopped onion. Sauté until soft for 10 minutes.
- 2
Step 2
Add peeled and sliced carrots, dried dill, and 4 cups of broth. Bring to a boil, reduce heat, and simmer for 20–30 minutes until the carrots are tender.
- 3
Step 3
Blend the soup in a blender until smooth. Add the remaining broth if needed to achieve the desired consistency. Season with salt and pepper to taste.
- 4
Step 4
Pour the soup into bowls and top with dill pesto or fresh sour cream.
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