Carrot Dill Fall Harvest Soup, is a celebration of the great abundant garden harvest this year. There was no shortage of carrots. What better way than a warm creamy smooth soup to warm our hearts during the Fall season.
Song of the day: “Autumn Serenade” by John Coltrane.
Carrot Dill Fall Harvest Soup, takes the sweetness of fresh home garden grown carrots, combined with a wonderful mirepoix base and finished with a bit of whole cream, taking the flavors of this colorful and wonderfully aromatic soup to the next level!
Carrot Dill combination was really an inspiration I received while visiting our good friends Margaret and Raymond from Kitchen Frau. This has been a relationship that came out of food blogging. We met over a year ago when Margaret contacted us wanting some info on Italy as they were leaving for a wonderful excursion throughout this wonderful country. From there we developed a wonderful friendship. During one of our visits to their beautiful acreage, we were blessed to have this wonderful soup which I fell in love with. This year the garden has been quite plentiful and there are so many carrots, and all I could think of was this Carrot Dill Fall Harvest soup.
I have to say I just love working in the garden, especially during harvest time. There is something gratifying, knowing that just months prior a garden was turned, raked, and seeded, and now we are enjoying the fruits of our labor. Our carrot harvest blessed us with mounds of deliciously sweet and fragrant carrots. I love when I am pulling the carrots out of the ground, carefully digging the ground up revealing these bunches of pure orange goodness. I would have to say most of what went into this Carrot Dill soup came from our garden. Well, not our backyard garden per say but my parents garden. As of late, my parents have not been well. I didn’t know if there was even going to be a garden this year. But I wanted to help re-energize my parents and motivate them to be outside getting some warm sun and plenty of fresh air hoping that this would help them during this healing time. I would say for the most part they were spectators, but my mom did get in there a few times with me telling her to be careful and try not to do too much, often to my dismay as she is what we say in Italian testa tosta (hard head). All in all, it has been wonderful in some ways and sad in some ways as my father could not do much, but I loved to see him get up and come out to be our foreman and bark out orders and advice on what had to happen to get this garden plentiful.
Fall is in the air and Carrot Dill Fall Harvest Soup is on the stove simmering!
Nicoletta always tells me I am the soup Guru. I don’t know about that, I don’t feel like a Guru, but I know this, I just love making soups. I am kind of like a scientist in a warm and kind way when it comes to making soups. This was relatively easy especially because it was an inspired soup so the basics of this recipe were easy. I personally think the main base to any good soup is that fantastic trio. I call it the Holy Trinity of soup making: carrots, onions, and celery, (mirepoix). I know you have heard me say this before, but when you are just starting to saute this mix, the aroma that fills the air is always appetite stimulating, and feelings of well-being, comfort and love overcomes me. On special occasions and some Sundays, my parents would make “brodo” soup. Using old chickens or hens and of course, the mirepoix, always had me awaken and hungry, feeling a bit impatient knowing that I had to wait for this soup.
Those feelings have not changed but I find that we don’t have those 4 hours to make that kind of soup. I rely on ingredients and a pre-made broth mostly vegetarian as Nicoletta does not eat any animal protein. So with that being said, the beginning of this soup is some wonderfully sauteed carrots, onions, and celery, softening to the mild heat of a good olive oil, along with minced garlic. In goes some nicely diced potatoes, this will help me achieve the creamy texture that I want, and in goes the seasoning of sea salt, fresh cracked pepper, onion powder, and paprika. I add some fresh dill and bay leaf at this point to bring the flavors up a bit, then pour in the vegetable stock. I feel when doing this it just seals the flavors in and begins that process of intensifying the mix.
A little tip about making a soup quick, dice the vegetables really small this allows them to cook quickly and also makes it a lot easier to blend. When all the vegetables are soft and tender, in goes some whole cream, and with the aid of a hand blender, we get this soup nice and smooth, and deliciously creamy. The carrots and potato marry very well. One thing I forgot to mention is to take the bay leaves out. They don’t break down well and it would not be appetizing to find one of the shards in your mouth.
I love the aroma coming off the Carrot Dill Fall Harvest Soup. That sweet smell of the carrots, onions, and garlic. The wonderful earthy spice from the celery all spiced up with good sea salt, fresh cracked black pepper, and paprika. Those punches of flavor boost at the hands of the bay leaves and that starchy comforting aroma of the potatoes all made better with that added addition of fresh dill. When I am in the garden, I always like to run my hands along the fresh dill weed, and smelling my hands revealing the acidic sweetness. I love the creaminess of the soup that marries the flavors of the mirepoix, and potato, along with all those spices and herds so well. It feels like luxury on my tongue, and I find myself taking it real slow as those flavors dance on my tongue and melt down my throat. My hand is holding the bowl feeling the love, and I look up at Nicoletta and my son Joel with that look of comfort and satisfaction emanating from their facial gestures. My work is done and another recipe is completed.
Thank you, Margaret, for the wonderful inspiration, and also I want to say thank you to my lovely wife, who works so hard on our blog, and as always is a wonderful sidekick that always has everything ready to go for me…, I appreciate you so much!
This Carrot Dill Fall Harvest Soup is a wonderful creation that is definitely organic garden to table. It is a great way to celebrate the hard work you put into your garden, or even to celebrate in gratitude for our growers who make it possible for us to have these wonderful vegetables. If Fall has you feeling a bit sad as the summer ends, put a bounce back into your step, and some warmth in your heart, and get this soup simmering on your stove.
Song of the day: “Autumn Serenade” by John Coltrane.
- 1 1/2 cups carrots, diced
- 1 small yellow onion, finely chopped
- 2 celery stalks leaves and all, finely chopped
- 1 clove garlic, minced
- 2 medium potatoes, diced
- 1 Tbsp chopped fresh dill
- 2 bay leaves
- pinch of paprika
- dash of onion powder
- Pinch of sea salt and freshly ground pepper
- 4 cups vegetable stock
- 1/2 cup of whole cream
- Broken up fresh dill
- In a large soup pot drizzle in olive oil.
- Toss in carrots, onions, celery and garlic.
- Sautee for 5 minutes on medium heat.
- Toss in potatoes.
- Saute for an additional 2 minutes.
- Season with salt, pepper, onion powder and paprika.
- Sprinkle in fresh dill,
- Throw in bay leaves.
- Pour in vegetable broth.
- Cover and simmer on low heat for 20 minutes.
- Uncover and add whole cream.
- Taste for seasoning and adjust if needed.
- With a hand blender, blend in pot till smooth, creamy, and well incorporated.
- Ladle soup in bowls.
- Sprinkle with some hand broken fresh dill.
- Ready to serve.
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