A pureed carrot soup with dried dill is positioned as an elegant first course for Thanksgiving or other special gatherings, according to the recipe supplied. The dish serves six and requires 95 minutes from start to finish — 30 minutes of preparation and 65 minutes of cooking.
The ingredient list calls for 3 pounds of chopped carrots, 6 cups of chicken stock, 3 cloves of chopped garlic, 2 tablespoons of dried dill weed, a quarter-pound of butter, and 1.5 teaspoons of salt. The method is straightforward: combine the stock, carrots, garlic, dill, salt, and butter in a medium stockpot over high heat, bring to a boil, then reduce the heat and simmer for 30 minutes or until the carrots soften.
Blending and Final Simmer
After the initial simmer, the soup is pureed in a blender and returned to the stockpot for an additional 30 to 45 minutes of simmering. The recipe notes that additional dill or garlic can be added at the end to adjust seasoning. That second simmer is the step that separates this from quicker blended soups — it accounts for nearly half the total cooking time and is what produces the smooth texture described in the source.
Each serving contains 234 calories, 16 grams of fat, 23 grams of carbohydrates, and 3 grams of protein, per the supplied nutrition facts. Those figures reflect the recipe as written, including the full quarter-pound of butter and the chicken stock; substitutions would change the nutritional profile, though the source does not offer alternatives.
The recipe does not specify whether fresh dill can replace the dried dill weed, nor does it address dietary modifications or make-ahead storage. For cooks planning a holiday menu, the 95-minute timeline — most of it hands-off simmering — is the main practical consideration the source provides.
Editorial Notes