Creamy Carrot Dill Soup with Celery Root

by Mira

This creamy soup can be made in no time, and with frozen ingredients at that. Still, I recommend using fresh carrots, celery root, and dill. You’ll get a tasty and healthy soup.

This cream of carrots soup is a great way to include carrots in your diet. A cup of boiled carrots contains over 30% of your recommended daily intake of vitamin A, which keeps your immune system, your eyes, and bones happy. Vitamin A also increases women's fertility and plays an important role in embryonic development.

Here in Romania carrots are considered by some the number one vegetable to use as a base in soups. Then come celery root (celeriac) and parsnip or parsley root. Onion is also used all the time, but you'll notice if you boil an onion separately in one liter of water that its taste is not too strong (and it's of course even weaker if you use one onion to a large pot of soup).

There’s not much to this recipe – it’s extremely easy to make.

Ingredients and Instructions

Ingredients and Instructions


Prep time 30 min  -  Total time 55 min
Ingredients for 4 servings
5 medium carrots  • 2 medium onions  • ½ celery root (celeriac)  • 8 medium cloves of garlic (or not)  • 50 grams / 1.75 oz butter  • 2 flat teaspoons low-sodium salt  • 150 g / 5.5 oz sour cream 15%  • 4 sprigs of dill

Instructions

1. Bring water to a boil in a large soup pot.
2. Peel the carrots with a smart peeler; peel the onions and celery root. (Peel and dice all of one celeriac, and store half of it in the freezer for later.). Wash and dice the carrots and celeriac. When the water comes to a boil, add the vegetables to the pot (add the onions whole). Boil for 15 minutes.
3. Peel and dice the garlic and let it sit for the allicin to form.
4. Remove the carrots and celeriac (and throw away the onions, or keep to eat later separately) with a draining spoon and add them to the blender together with the garlic and some broth. Purée the mix.
5. Salt the purée. I suggest you add half a teaspoon of low-sodium salt and go up from there. Add thin slices of butter to the puréed vegetables and mix with a spoon so it can melt and blend with the vegetables. Add some of the broth, little by little, till you get the consistency you want. Taste and add some more salt if it’s needed.
6. Serve the cream of carrot soup with 1 heaping tablespoon of sour cream and a sprig of dill, and make some croutons as well to go with it.

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A note on the ingredients and preparation

1. I added celery root to the most pared-down version to the recipe. Celery root (or celeriac) and leaves are rather popular here in Romania for certain soups.

2. I used butter rather than the olive or vegetable oil other versions of this recipe call for. Also, I didn't sauté the onion and the garlic. I think that for this particular creamy soup butter added to the warm puréed carrots is best.

3. I didn’t use milk, because I felt the carrots were sweet enough.

4. I chose to add garlic, but it tastes great without garlic as well.

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5. I didn’t need to use chicken broth. It tasted good enough as it was.

6. I got rid of the onions. You can keep them.

7. I suggest you salt the soup gradually, and in two stages: first the puréed vegetables after you run them through the blender, and then again when you add the broth. It's important to have enough salt, or else the carrots will be way too sweet. On the other hand, you don't want to add too much salt.

8. Add the broth gradually, till you get the consistency you want. Do note that you will end up with more broth than you will need for a creamy soup. I usually chill the leftover broth, and drink it later as is.

A few words about the health benefits of celery root. It contains vitamin B6 (which, according to a 2005 study of Brigham and Women’s Hospital, affiliated with Harvard Medical School, reduces the risk of colorectal cancer in women) as well as other vitamins of the B complex, and vitamin C. It’s also a good source of minerals: phosphorus, potassium, magnesium, manganese, and several others, in smaller amounts. One cup of boiled celeriac also gives you 7% of your recommended daily intake of fiber.

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And some comments about the boiled onions I threw away. As much as I would have liked to keep them, they would have changed the taste significantly. Without them in the purée, the taste of carrot in the soup was still prominent, which is what you want, if you’re making a carrot dill soup, and not something else. But I have to admit I don’t like to throw onions away, since, even boiled, they’re packed with vitamins and minerals. A cup of boiled onions has, for instance, 14% DV vitamin B and 18% DV vitamin C. It also contains considerable amounts of manganese (16%), potassium (10%), phosphorus (7%), copper (7%), magnesium (6%), calcium (5%), iron (3%), zinc (3%), and selenium (2%). (Of course, the amounts will vary based on location.) Onions are great to include in your diet.

A note on preparing the dill for storing in the freezer. First wash the various stalks. Then pick the leaves off the stems and place in a plastic bag. Squeeze the bag around the contents until you draw all the air out. Then tie the bag around with a rubber band, label, and store in the freezer for later use. You'll end up with a small frozen brick of dill, which you can then chop up easily on the spot every time you serve this soup.

Enjoy the cream of carrots!

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Updated: on 08/09/2013, Mira
 
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Mira on 05/06/2014

Oh, you're right about this. I have certain recipes where I've started with red onions and kept using red onions afterwards. I don't always find red onions though, so I buy yellow ones quite often. I will make a point of tasting them both again, first raw, and then sautéed, to get a better sense of them.

EmmaSRose on 05/06/2014

Mira, What kind of onions do you use?
I favor red onions and tend to add them to everything I can, including sauces, because I like their healthiness, I like their texture, and I like that their flavor fades into discretion. For me, red onions seem like flavor enhancers: they allow other ingredients to shine.

Mira on 05/06/2014

Oh, dill is quite good. It's one of those herbal spices that you won't forget. Do try it :) I see it's listed as one of the herbs in Ayurvedic medicine as well.

VioletteRose on 05/06/2014

Its raining here and I just want to have this! Looks really good Mira :) I have seen dill, but never used and don't know what its flavour is.

Mira on 05/06/2014

Yes, and garlic is great in this soup. It also gives mixes well with other flavors, which is why I tend to use garlic quite often. Onions are not that friendly to other flavors, I find. They tend to be overpowering if you sauté them as base for a sauce, veggie dish, etc. It's ok most of the time, because we're used to that taste and like it, but if I do a sauce with ginger, coriander seeds and sunflower seeds, for instance (and tomatoes) -- which I do often these days -- I do it with garlic but without onions.

EmmaSRose on 05/06/2014

Mira, In your introduction you note that the taste of an onion is considerably weakened in a pot of soup. That is so true! I remember being so amazed to learn that fact in childhood. The very onion that made me cry (before I learned the secret to proper slicing) would practically disappear in a soup. Now, garlic, on the other hand, refuses to be squelched.

Mira on 10/07/2012

Thank you, Brenda! I love creamy soups myself. :) Hope you'll enjoy this recipe!

BrendaReeves on 10/07/2012

Mira, this sounds delicious. I'm making it for dinner tonight.

Mira on 10/02/2012

Hi Photahsiamirabel, hope you enjoyed the soup! :))
I made cream of broccoli soup the other day. Will be posting it as soon as I get a chance.

Photahsiamirabel on 09/20/2012

Very timely I should find this, as I have lots of carrots and a celeriac root in the fridge. Guess what we are having for supper! :D



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