Warming carrot, dill and Dijon mustard soup
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.
- 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
• Dairy-free yoghurt or cashew sour cream
• Bread on the side
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.
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