Carrot and Dill Soup

 

Ingredients

 

2 cups chopped carrots

1 carrot whole peeled

1 tbs minced garlic

1 cup chopped onion

3 cups chicken stock*

1 ½ tbs chopped dill

1 tsp ground pepper

1 tbs olive oil

Salt to taste

1tbs lime juice

 

Method

 

Heat oil on medium heat and add the onions. Fry till they turn translucent and add the garlic. When the raw smell is gone, add the carrots and fry till they soften, about 5 to 7 minutes. Add the salt, pepper, mix and add the chicken stock and a cup of water. Bring to a boil, cover and let it simmer for 25 to 30 minutes. Turn of the heat. With a slotted spoon, remover the carrots, onions and as much of the garlic as you can. Set aside the whole carrot and put the rest of the solids in a mixer and blend till you get a smooth paste. Add the paste back into the stock, bring to a boil, cover and let it simmer for about 20 minutes. Chop the full carrot into small bite size pieces and add it to the pot. Cover and let it simmer for another 10 minutes. Add the dill and lime juice, mix well and serve hot.

*Chicken stock
Take 1.5kgs soup pieces/chicken bones, no skin. Put them in a pot, add 2 litres of water and bring to a boil. Reduce the heat to min, cover it, and let it simmer. Occasionally, clear the junk that rises to
the top. Let it simmer for at least 2 hours. Turn off the heat and let it cool down. You can store it in the freezer for a couple of months easily. If you want, you can add a bit of salt pepper and even a bit of celery, though I prefer not to add anything, so the taste remains neutral. When you defrost, skim the excess fat from the top and strain it when pouring to remove any detritus still left.