Description
A light spring time soup made with fresh dill and organic carrots from my local farm. It makes a great lunch or light dinner paired with a mixed greens salad.
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 leeks, washed and thinly sliced
- 1 garlic clove, minced
- 4 cups washed, peeled, and grated carrots
- 1 tablespoon honey
- 2 tablespoons sherry
- 1 quart (4 cups) chicken or vegetable stock
- 1/2 cup half and half or whole milk
- 2 tablespoons fresh minced dill
- kosher salt
Instructions
- In a medium size stock pot, heat olive oil and butter over medium heat.
- Add leeks and cook about 5 minutes. Add garlic and cook one minute more. Add grated carrots, honey, and sherry. Stir a few minutes until honey is dissolved. Add vegetable or chicken stock. Bring to a simmer and cook, stirring occasionally, for 20-30 minutes.
- Turn heat to low and add half and half and minced dill.
- Heat soup through taking care it doesn’t come to a boil.
- Season with salt to taste and serve.