Warming carrot, dill and Dijon mustard soup

9 Oct 2016

I like recipes with a twist. The obvious would've been carrot and ginger so I tried a different combination and the result is very tasty!

Carrots, dill and Dijon mustard go together fabulously. Hearty, healthy and warming. Perfect for an easy vegan lunch or dinner. And with only 7 ingredients (if you're not counting water and pepper), making this soup is a breeze.

INGREDIENTS:

Soup ingredients:

1 medium size onion
1 1/2 tsp minced garlic
500ml water
500g carrots
1 1/2 stock cubes
2 tsp lemon juice
2 tsp Dijon mustard
Fresh dill (I used about 1/3 of a 25g pack)
Pepper to taste

Optional ingredients:

• Dairy-free yoghurt or cashew sour cream

• Bread on the side

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METHOD:

Peel 500g of carrots and chop into pieces (the smaller the faster it will cook).

Finely chop an onion and sauté together with 1 1/2 tsp minced garlic in a soup pan with a bit of oil.

Once the onions have browned slightly add all other soup ingredients apart from the dill. Let boil for about 15-20 minutes or until the carrots have softened and add the dill a few minutes before you finish cooking.

Now you can either use a hand blender, pour the soup into a heat resistant blender and blend until smooth. Alternatively you can also wait a bit until the soup has cooled down and blend in a smoothie blender until smooth.

Serve as is or with coconut yoghurt, soy yoghurt or cashew sour cream. Enjoy!

And if you have some carrots left over, why not make a carrot cake? Recipe is here.