I’ve been finding lots of ways to utilize the contents of my CSA share from Sol to Seed Farm this summer. Today was a cool and cloudy day, a great day for a fresh summer soup. This recipe is made with three different items from last week’s CSA share including carrots, onions and garlic. This recipe can be easily made vegan or with chicken stock. It is also gluten free. From start to finish, this recipe took 40 minutes to prepare. Most of that time is spent prepping vegetables.
Summer Carrot and Dill Soup
- 1 tsp olive oil
- 1/2 small onion (about 1/4 cup) peeled and diced
- 1 lb. carrot (tops off, peeled and roughly chopped)
- 4 cups (32 oz.) vegetable stock or low sodium chicken stock
- 1 clove garlic (peeled, left whole)
- 1 tsp long grain white rice
- 1/2 tsp dried tarragon
- one small dill frond (stems removed) chopped fine
- salt and pepper to taste
- sprig of dill to garnish
In a medium to large saucepan, heat the olive oil then add the onions and cook until translucent. Then add the carrots and garlic clove and stir to move around the pan for about a minute. Then add the rice and stock or broth and allow to cook until the vegetables and rice are completely soft. Add the tarragon and chopped dill and remove from heat. Add salt and pepper to taste. Garnish with more dill or leave plain.
Carefully transfer mixture to a blender and puree until smooth. The rice will give the soup a creamy texture without the added cream or calories. Pour into bowls and serve with a favorite bread and a green salad. Will feed 2-4 people, depending on portion size.