Carrot Dill Soup


This rich gourmet soup is perfect for a first course when you need to impress your guests. I had this at UCLA’s Conference Center, and convinced the chef to give me the recipe.


1 2/3 ounces butter
and 1 cup onion, diced
or 1 pound carrots, sliced
3 1/2 ounces celery, diced
or 3 1/2 tablespoons white wine
1 teaspoon seasoning mix, like Mrs Dash
1 1/4 teaspoons chicken soup base (try Better Then Bouillon brand – no added salt)
or 1 teaspoon dried dill
and 1 1/4 pints milk
3/4 cup sour cream
1 cup heavy cream
3 1/2 tablespoons fresh dill, chopped


  1. In heavy stock pot saute onions, carrots and celery in butter until tender.
  2. Add chicken base, white wine, seasoning mix and dried dill, simmer on low until hot.
  3. Add milk and sour cream and simmer until hot.
  4. Puree with burr (stick) hand mixer until smooth.
  5. Adjust seasoning and consistency as needed.
  6. Finish with heavy cream and garnish with fresh chopped dill.

Leave a Reply

Notify of