Dilly Ginger Carrot Soup
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

Spicy and sweet, this smooth vegan carrot soup is the perfect way to enjoy the spring harvest of carrots and dill!

Course: Dinner, Gluten Free, Lunch
Cuisine: Seasonal, Soup, Vegan, Vegetarian
Servings: 4 people
  • 1 lb carrots chopped
  • 1 onion chopped
  • 1 tbsp olive oil
  • 4 slices ginger 1/4" thick
  • 2 bunches dill
  • 16 oz vegetable broth
  • 1/2 cup coconut cream
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp fresh cracked pepper
  • pumpernickel bread or rye crisps (optional)
  • Irish butter (optional)
  1. Begin by sautéing the carrots and onion in olive oil until the onion is soft.

  2. Add the ginger slices, one bunch of dill (whole), vegetable broth, salt and pepper.  Let cook covered over a medium heat until the carrots are tender.

  3. Remove the dill and add the coconut cream.  Blend the soup until smooth with an emulsion stick or a blender. (If using a blender, wait for the soup to cool slightly).

  4. Finish the soup by stirring in the last bunch of fresh dill, chopped.  Serve the soup hot, or cool, with a few slices of pumpernickel bread or rye crisps on the side...if living on the wild side, slather the bread with some gorgeous Irish butter like Kerry Gold. YUM