Spicy and sweet, this smooth vegan carrot soup is the perfect way to enjoy the spring harvest of carrots and dill!
Begin by sautéing the carrots and onion in olive oil until the onion is soft.
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.
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).
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