Gluten-free, Soups, Stews and Sandwiches, Special Diets

Carrot Dill Fall Harvest Soup

Loreto September 25, 2017

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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 harvest soup

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.

carrot dill 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!

carrot dill harvest soup

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.

carrot dill harvest soup

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.

carrot dill harvest soup

Carrot Dill Fall Harvest Soup

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soups
  • Cuisine: North American



  • 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



  1. In a large soup pot drizzle in olive oil.
  2. Toss in carrots, onions, celery and garlic.
  3. Sautee for 5 minutes on medium heat.
  4. Toss in potatoes.
  5. Saute for an additional 2 minutes.
  6. Season with salt, pepper, onion powder and paprika.
  7. Sprinkle in fresh dill,
  8. Throw in bay leaves.
  9. Pour in vegetable broth.
  10. Cover and simmer on low heat for 20 minutes.
  11. Uncover and add whole cream.
  12. Taste for seasoning and adjust if needed.
  13. With a hand blender, blend in pot till smooth, creamy, and well incorporated.


  1. Ladle soup in bowls.
  2. Sprinkle with some hand broken fresh dill.
  3. Ready to serve.
  4. Enjoy!
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carrot dill harvest soup

If you liked this Carrot Dill Fall Harvest Soup, you might also like our:


Carrot Miso Soup

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  • Avatar
    Reply kitchenfrau September 25, 2017 at 8:42 pm

    You are welcome, Loreto, from the depths of my heart. It is such a heartwarmer to know that a new good friend was inspired by something I cooked. That is the beauty and joy of sharing meals around a table – those tastes become a shared experience, then each person infuses them with their own love, and energy, and tastes, to make ever-changing new variations on the same theme. Recipes pass on through a chain of human hands, each time taking on a slightly new personality and becoming the trademark of their new owner. I love your carrot soup.

    • Loreto
      Reply Loreto September 26, 2017 at 12:38 pm

      Hi Margaret, well put and heart felt. I agree that sharing food and great company is such an important thing in our virtual and sometimes isolated lives. Years ago I had the opportunity to search for my soul and having friends, socializing I found are key to a joyous and healthy balanced life. What a beautiful comment, thank you so so much, from the bottom of my and Nicoletta’s heart.
      Have a beautiful joyous sunny day Margaret!
      Ciao for now.

  • Avatar
    Reply pakistanirecipesinurdu September 26, 2017 at 5:59 am

    I made this recipe it had a really good taste & so delicious. This is exactly the same taste that is was looking for.Last night i made chicken manchurian from:( ).Its taste also awesome.
    Thanks for sharing such a delicious recipe.

    • Loreto
      Reply Loreto September 26, 2017 at 12:35 pm

      I am so glad you enjoyed this recipe. The Chicken Manchurian sounds so delicious too, , fall is a time of comfort and warmth and these types of soup that utilize all our beautiful produce, is de3finately a recipe for success!
      Thank you for stopping and experiencing our recipes.
      Have a wonderful week.

  • Avatar
    Reply Beyond the Chicken Coop September 26, 2017 at 6:54 am

    I often use carrots in soup to add a bit of sweetness and flavor, but I’ve never had a carrot soup where carrots take center stage. I will have to give this a try! I love the color!

    • Loreto
      Reply Loreto September 26, 2017 at 12:29 pm

      Hi Bergetrk, Oh you are going to love this soup. The carrots get so much flavor from their c0-partners of onions and celery, add in those potatoes and you have a creamy garden to table delicious soup thats so tasy and heart warming!
      Thanks so much for your comment.
      Have a great day!

  • Avatar
    Reply Jeff Honeywood September 26, 2017 at 11:22 am

    I love carrots. I think they are one of the most underutilized vegetables. I think I may try to do a soup like this with ginger which is my favorite spice to use with carrots.

    • Loreto
      Reply Loreto September 26, 2017 at 12:21 pm

      Hi Jeff I too think the ginger will do the carrots justice. and bring a wonderful spice to thew soup. Thanks for taking the time to comment!

  • Avatar
    Reply thefoodblognet September 29, 2017 at 8:18 am

    I’m sorry to hear that your parents aren’t well, but happy that you were able to help them out with the garden. That looks like such a lovely bounty of carrots, and your soup is a delicious way to use them. The potatoes in there would make it extra velvety, yum!

  • Avatar
    Reply Elaine @ Flavour and Savour September 29, 2017 at 8:35 am

    Like you, I get lots of satisfaction working in the garden. However, I leave the carrots in the ground and let my grandchildren pull them out. They LOVE the surprise element! So much fun. Great recipe!

    • Loreto
      Reply Loreto September 29, 2017 at 12:49 pm

      I can see their faces now as those beautiful aromatic orange jewels come out of the ground and the kids let out those shreaks of joy. This is what we may have lost in growing up, but kids are a great reminder of the simplist things that bring such innocent joy. Thanks Elaine for sharing that with us, enjoyed it truly.
      Happy weekend to you.

  • Avatar
    Reply Gabrielle @ eyecandypopper September 29, 2017 at 9:39 am

    I agree, nothing is more gratifying or taste better than growing your own food! And carrots taste so different when they’re homegrown, so I can just image how delicious your soup is! Yum!

    • Loreto
      Reply Loreto September 29, 2017 at 12:56 pm

      I am with you on that. It is hard work but reaps great bennefits. So glad you stopped by to comment. Have a great Friday, and happy cooking.

  • Avatar
    Reply Nicole September 29, 2017 at 11:59 am

    This is exactly the kind of dish I need on a damp, rainy day like today. Even just to smell that mirepoix aroma would be comforting right now. I love dill in soups, so I know I will love this!

    • Loreto
      Reply Loreto September 29, 2017 at 12:30 pm

      Thank you Nicole, I know what you mean about those cool rainy days and feeling that need for comfort and warmth, and the aroma or the mirepoix always gets me. Yes and so rtue about dill in soup, it just give the soup that sub tle hit of flavor enough to be noticed but not too strong to forceably take out the carrot. I hope you enjoy making this soup as much as we did!
      Have a wonderful weekend, hoping for sunshine.

  • Avatar
    Reply Dana Sandonato October 3, 2017 at 8:21 am

    I absolutely LOVE the look and sound of this soup! I would have never thought to blend carrots and dill, but it sounds fab. I think dill gets pigeon-holed too often with lemon-y + summery dishes. But really, it can be pretty versatile! And you’ve really showcased that here.

    • Loreto
      Reply Loreto October 3, 2017 at 8:16 pm

      Hi Dana, I absolutely agree and I am one to really push envelopes. The carrot and dill marry very well together and the creaminess of this soup makes it something that can hold some lavishness. This week we are going to use some more of the carrots and sun chokes and play a bit with some other flavors to create a new soup. I just love playing in the kitchen! Thank you so much for your wonderful comment, and have a tremendous week!
      Loreto out!

  • Avatar
    Reply Lindsey January 10, 2020 at 6:18 pm

    Ok, so I made a few tweaks – first of all I roasted the carrots, garlic, onion, celery and spices in the oven with lots of olive oil and then boiled the potatoes in chicken stock, dill and bay leaves and then blended it all in batches with the cream and more dill. Second, I doubled the recipe but did not double the onion or potato and oh my gosh this soup is SO GOOD!!!! You could also switch up and double the potato and not the carrot for a more potato flavour!
    I will definitely make this again. Thank you!!!

    • Loreto
      Reply Loreto January 10, 2020 at 6:34 pm

      Hey Lindsay, that’s fantastic. It is so great to be creative and tweak recipes to your liking. Even better when it turns out as delicious as you passionately described. Well done I am going to definitely try your version.
      Thanks for sharing!

      • Avatar
        Reply Lindsey February 25, 2020 at 11:55 am

        UPDATE @Loreto, I entered this recipe into a contest at work and won so I got to go to the cafeteria and make it for our building and it sold out before noon and everyone has been telling me its AMAZING so just know your recipe has made me famous lol !

        • Loreto
          Reply Loreto February 26, 2020 at 7:26 am

          Hi Lindsay, that is absolutely amazing. I am so glad you decided to enter this soup in that contest. Still blown away that it sold out. Well Done, well done. Don’t forget about us when you get your food network TV show.
          Thank you for trusting and using our recipe.

          Have a great cooking week!

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