About the Recipe

March is still a hot soup month — at least here in NYC — and the carrot soup below is easy and delicious. The combination of dill and carrots is a no-brainer. I love the kick it gets from the addition of fresh ginger but you can leave it out if you're not a fan. I usually double or triple the recipe for the freezer.

Carrot Dill Soup

Serves 6-8

Ingredients

3 tablespoons butter
1 jumbo yellow onion
1-2 tablespoons minced or grated ginger
3 garlic cloves, chopped or sliced
2 pounds carrots
½ pound peeled potatoes
Salt and pepper to taste
1 ½-2 quarts best chicken stock or more if needed
2 tablespoons apple cider vinegar or lemon juice
a few drops of Tabasco Sauce
1 large bunch dill
Buttermilk or yogurt drizzle for garnish

METHOD

Slice onion, cook in butter, covered, over low heat, stirring occasionally.
After 5 minutes add the ginger and garlic.
Cut carrots and potatoes into 2-inch chunks
When the onions are soft and beginning to color, add potatoes and carrots and salt generously. Continue to stew, covered, for 10-15 minutes.
Add enough stock to just cover along with the apple cider vinegar and Tabasco. Simmer until vegetables are very tender, a bit over-cooked. Remove pot from heat.
Reserve a handful of dill for garnish and add the rest to the pot. Puree in a blender until completely smooth. Thin to desired consistency with more stock or buttermilk. Adjust salt, pepper and vinegar and optionally add a pinch or two or sugar.

Note: The soup is best made a day or two ahead and refrigerated once cool. And it freezes perfectly for many months.

To serve, return to simmer. Ladle into warm soup bowls and garnish with chopped dill and a drizzle of thinned yogurt or buttermilk if desired.