The wind whips, whistling through the trees. With food and twigs in mouth, chipmunks and squirrels scamper. Sun shines, but ominous skies tattle of snow and rain.
Spring storms call for soup, warm refreshing soup.
Carrots, onions, orange juice, zest and a healthy dusting of dill—simple ingredients simmer then swirl into a curl up creamy meal.
Monday morning dragged. Rolling out the sheets, pulling feet toward coffee maker, lingering on the floor with Rainey (she left me) and lifting the computer lid took effort.
I watched trees sway and birds cross the sky, finally getting deep into carrot soup pictures. Suddenly a spark of nature, fresh ingredients and shift in the weather was enough to lift and liven the slack.
It’s now Tuesday and thinking back, do Mondays often start this way? Are certain times of the week more ebb than flow for you? What sparks you back?
Carrot, Orange & Dill Soup
Easy
Irresistible, as bowls disappear.
With or without crispy onions, this soup stands alone.
Fresh vs. Dried Dill
1 Tablespoon fresh dill = 1 teaspoon dried dill
* If dill isn’t a favorite spice, thyme works well in this soup too.
One
- Add and melt butter
- Chop carrots and soften in a large skillet or Dutch oven.
Two
Add onion, broth, orange juice, zest, and dill. Bring to a boil, then cover and reduce to a simmer.
Three
A best girl close helps for this part; blend in a couple batches until smooth, creamy and piping hot.
Crack pepper, grate nutmeg, sprinkle sprigs—uplift the day, week.
Crispy onions were a next day first morning thought. Awesome Blossom dreams?
For Crispy Onions
Slice then to crisp edges, spray with a light coat of olive oil. Season with a shake of pepper, garlic powder and salt.
Add to a sheet of aluminum foil atop the toaster oven rack, turning the “toast” dial up. As the onions start to brown and crisp, toss until to your liking.
Carrot, Orange & Dill Soup
Ingredients:
Carrot, Orange & Dill Soup
- 1 pound or 5 medium carrots - peeled and sliced into 1/4" pieces
- 1 Tablespoon salted butter
- 1 medium yellow onion - chopped
- 4 cups vegetable broth
- 1/2 cup orange juice - 4 fluid ounces
- 2 teaspoons orange zest - packed
- 1½ Tablespoons fresh dill - lightly packed
- black pepper
- garnish fresh grated nutmeg
Crispy Onions
- 1/2 medium yellow onion - thin sliced
- olive oil spray, light
- sprinkle salt, pepper, garlic powder
Instructions
- In a large pot or Dutch oven, heat butter over medium until melted. Add carrots, stir occasionally for 10 minutes.
- Add the onion, broth, orange juice, dill and zest.
- Bring to a boil, then reduce heat to a simmer and cover for 20 minutes or until the carrots are tender. Allow to cool slightly.
- Meanwhile, slice additional ½ onion thin. Add a light spray of olive oil, making sure onion pieces are coated. Sprinkle with pepper, salt and garlic powder, then layer on a piece of foil atop the middle toaster oven rack. Turn the dial to toast, then watch carefully. Toss a couple times. When edges brown and crisp, remove and cover to keep warm.
- Using an immersion in the pot or high speed blender in batches, process until smooth. Season to taste; serve immediately or return to the pot and simmer until ready to enjoy.
- Stir in nutmeg and top with dill.
Notes
- Low sodium broth is a good option to reduce salt intake.
- I usually use unsalted butter in recipes but on our last trip the stores, salted was the only option. The latest recipe was made with salted Kerrygold and ended extra fantastic. Leave it to Kerrygold; not for breakfast only anymore ; )
- If using fresh squeezed orange juice, the sweetness of the fruit will affect the outcome of the soup. Likewise, if using bottled orange juice, the amount of added sugar will too.
- This soup keeps best in the refrigerator up to 3-4 days and freezes for a few months.
