Carrot Dill Soup

Inspired from my work at Esalen, refined for Stillheart retreat.

Ingredients:

2 lbs carrots, cut once width wise and then once length wise

1 large onion, medium-dice

4 large garlic cloves

2 teaspoons dry thyme

2 teaspoons dry dill

Pinch of cayenne pepper (optional)

4 stalks celery, medium-dice

6 cups stock

2 cups olive oil

1 bunch fresh dill

Salt and Pepper to taste

Procedure:

1. Preheat the oven to 375.

2. Place cut carrots on baking pan with parchment paper. Use enough olive oil on the carrots to cover them, along with salt and pepper. (About 1 cup)

3. Roast carrots in oven till they soften and get a dark glaze.

4. In the meantime, saute the onions till translucent.

5. Add the celery, garlic, thyme (optional pinch of cayenne)and dry dill and saute for 5 minutes longer.

6. Add stock and reduce heat to low.

7. Add roasted carrots and continue cooking for 5 more minutes.

8. Let cool and then add to a blender. Make sure not to over fill the blender and that the soup is not too hot. Blend in batches, adding the remaining of the olive oil as you go. Blend till smooth.

9. Add fresh dill and 1 cup of olive oil. Blend well, till smooth.

10. Add salt and pepper.

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Disclaimer: The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. Materials and products presented on this site are not intended to diagnose, treat, cure or prevent any disease.

©2008- 2011 Doron Hanoch

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