When I unpacked my last CSA box I noticed I’d received 2 bunches of vibrant red & orange mixed carrots. I asked the rep at the farm stand if we were supposed to be two bunches, & with a wink & a smile he said “no, but looks like YOU did.” Score! I’ve been using a lot of carrots for juicing, but thought with my lucky extra bunch, I might change things up a bit. There was a large bundle of fresh dill in the box as well, & that sparked an idea – “Carrot & Dill Bisque.”
I adapted this recipe from Vegetarian Times, omitting the apple juice, & substituting coconut milk in place of soy. As the recipe suggested, I decided to use dried dill in the base of the soup, save the fresh dill for garnish, & make a batch of this rich & creamy dressing.
- 2 bunches medium carrots, peeled
- 2 tsp. olive oil
- 1 medium onion, coarsely chopped
- 3 cloves garlic, minced
- 4 1/2 cups vegetable broth
- 1½ tsp. dried dill
- 1 cup coconut milk (from carton, not canned)
- Peel & chop carrots.
- In large saucepan, heat 1 teaspoon oil over medium-high heat. Add onion & minced garlic and cook, stirring often, until softened, about 5 minutes. Add chopped carrots and cook 3 minutes. Stir in broth & dried dill. Bring to a boil. Reduce heat, cover & simmer until carrots are tender, about 15 minutes.
- Season soup to taste with sea salt & pepper. Remove from heat & stir in coconut milk.
- In blender or food processor, puree soup, in batches if necessary, until smooth. Garnish with fresh dill & serve with croutons.
I also made the “grilled croutons” that VT suggested with this. Rather than dunking my bread in one bite at a time, I submerged the whole piece in my soup bowl, & let it soften & soak up the soup.
- 1/2 baguette, sliced
- 2 whole garlic cloves
- Lightly coat a heavy medium skillet with olive oil cooking spray. In batches, cook baguette slices until toasted, 2 to 3 minutes per side.
- Remove croutons from skillet & rub each slice with whole garlic. Serve along side soup, or place at the bottom of your soup bowl.
I absolutely love the carrot-dill flavor combination & vibrant color of this soup. The coconut milk gave it a rich & subtle sweetness, without making it too heavy, while the cashew crème fraîche provided some extra velvety goodness. This is definitely a blissful soup for those chilly evenings filled with springtime showers. Enjoy!