Carrot Soup with Corn and Dill Carrot Soup with Corn and Dill Title Image

By Paul Lowe, Sweet Paul Carrot Soup with Corn and Dill Main Image

Nothing says hearty like homemade soup. Warm up your belly with this colorful carrot soup recipe topped with fresh corn and dill. Be sure to save your peels too, for addicting root vegetable chips. See below for more.

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Instructions For Carrot Soup With Corn & Dill

Ingredients

  • 2 tablespoons olive oil
  • 1 bunch carrots, peeled, chopped
  • 1 large potato, peeled, cubed
  • 1 yellow onion, peeled, chopped
  • 5 cups vegetable or chicken stock
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 peeled carrot, thinly sliced
  • kernels from 2 corn cobs
  • 2 tablespoons chopped dill

HOW TO MAKE THIS RECIPE

  1. Heat the oil in a pan and add carrots, potato, and onion.
  2. Sauté until the onion goes soft.
  3. Add stock and let soup simmer until the carrots and potatoes are soft.
  4. Use an emulsion blender or a food processor and purée the soup.
  5. Season with salt and pepper and keep warm.
  6. Heat the oil in a pan and add carrots, corn, and dill.
  7. Cook until tender, season with salt and pepper.
  8. Serve the soup in a bowl topped with the corn mixture.
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Instructions For Parsnip & Carrot Chips

Ingredients

  • 1 quart peanut oil, for frying
  • 4 large carrots
  • 4 large parsnips
  • sea salt
  • chili flakes

HOW TO MAKE THIS RECIPE

  1. In a deep pot, add 1 inch of oil and heat on medium high until simmering.
  2. Peel the parsnips and carrots in long strips. Use the whole vegetables for another purpose.
  3. Add a handful of strips at a time to the oil and fry until the bubbles subside almost completely and strips are golden.
  4. Strain strips onto paper towels and season with salt and chili flakes.
  5. Allow to cool and serve immediately, or store in an airtight container.