Carrot Fennel Soup with Dill Oil

6 Servings

30 min Cook Time

A magical and flavorful soup that transforms fresh carrots into a silky smooth dish with the pleasant texture of butternut squash. Topped with a vibrant dill oil and roasted pumpkin seeds for garnish. Fresh carrots are recommended for the best flavor.

Ingredients

ROASTED PUMPKIN SEEDS⅓ cup, for garnish

(38g)

Soup base

Extra Virgin Olive Oil1 tbsp

(15g)

Peeled Baby-Cut Carrots1½ pounds, chopped

(680g)

Onions, yellow, raw1 medium-size, chopped

(150g)

Fennel, bulb, raw½ fennel bulb, sliced thinly

(85g)

GARLIC3 garlic cloves, chopped finely

(15g)

Swanson broth vegetable3 cup, ½ cups

(830g)

Dill oil

Living dill3 tbsp, chopped

(12g)

Extra Virgin Olive Oil3 tbsp

(45g)

Fine Sea Salt¾ teaspoon

(4g)