This carrot soup with dill is quick and easy to make, can be served hot or cold, and can be made in the slow cooker, Instant Pot, or on the stove!
Anyone looking for a super quick and easy meal?
Because that’s what this carrot soup is. So fast, so easy, and there are several options for cooking it – which always makes me happy. I like having options.
If you need to get the soup going in the morning and have it ready when you get home, you can use the slow cooker.
If you want to eat in about an hour you can do it on the stove (it needs to simmer for about 40 minutes, so you’re not actively doing anything for most of this time). And if you like crazy fast cooking (I know I do!) then pull out your Instant Pot and you can be serving up this tasty carrot soup in under a half hour.
This soup can also be served either hot or cold, and can be made a day or two in advance as it reheats well too.
I feel like that checks all the boxes for a soup recipe, right?
No meat, which at my house means a few disappointed people, but I enjoy having a light meal like this sometimes.
Served with a quick salad and some of these cream biscuits, it makes the perfect quick and easy meal for those nights that you’re in a rush and don’t feel like a big meal. It’s also perfect for lunches, either kept warm in a thermos or served cold.
I will admit that my kids are not super huge fans of this soup, but I also don’t think they’ve given it much of a chance.
I’ve been making it for years, and the first time I made it for the kids, I used some carrots that weren’t at their peak…. I don’t recommend that. Use nice, fresh, preferably organic carrots for this soup – you can taste the difference here!
So, it wasn’t that great the first time the kids tried it, and now they won’t give it another shot. Oh well, I’ll wear them down. They’ll like it eventually – carrot soup with dill in it is just too good for them to be missing out on!
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Carrot Soup Recipe
Ingredients
- 2 teaspoons Olive Oil
- 1 medium Onion chopped (about 1 cup)
- 3-4 cloves Garlic crushed
- 1 1/2 pounds Carrot peeled and cut into 2 inch chunks (8-10 carrots)
- 3 1/2 cups Chicken Stock
- 3/4 cup Milk (I used 2%)
- 1 1/2 teaspoons Dried Dill
- Sour Cream or Greek Yogurt, for serving
Instructions
- In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
- Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or Greek yogurt.
- In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender.
- Transfer them to the crock of your slow cooker and add the carrots and chicken stock.
- Cook on low for 6-8 hours, or high for 3-4 hours.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk and the dill.
- Serve with sour cream or Greek yogurt.
- Press the saute button on the Instant Pot and adjust it to low heat.
- Add the olive oil, onions and garlic, and saute, stirring, for 3-4 minutes or until tender. Press the cancel button to turn off the heat.
- Add the carrots and chicken stock. Secure the lid on the Instant Pot and adjust the valve to the sealing position.
- Cook on high pressure for 10 minutes, and then quick release the pressure when the cook time is finished.
- Using an immersion blender, puree the soup until smooth.
- Stir in the milk and the dill.
- Serve with sour cream or Greek yogurt.