Roasted Carrot and Dill Soup | Just A Pinch Recipes
Toss carrots with 2 tablespoons olive oil and generously sprinkle with salt. Place carrots on baking sheet and broil until soft and brown. Turn carrots every 5 minutes to...
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Cooking tools:
- Immersion blender
- Baking sheet
- Oven
- Stockpot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wooden spoon
Ingredients
- 8 large carrots, peeled and sliced into 1/2 inch rounds
- 1/4 cup(s) olive oil
- 6 cup(s) vegetable stock (see recipe in "the basics")
- 1 piece ginger, peeled and approximately 1" long
- 1 sprig(s) fresh thyme
- 1/2 large red onion, chopped
- 2 clove(s) garlic, chopped
- 3 tablespoon(s) fresh dill, chopped
- - salt and white pepper
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