Dilled Creamy Carrot Soup

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Dilled Creamy Carrot Soup

 

2 cups vegetable stock

1 1/2 cups water

2 leeks, white part only, rinsed and sliced

5 carrots, peeled and cut into 2 inch pieces

6 parsnips, peeled and cut into 2 inch pieces

1 celery rib, chopped

2 tbsps. parsley, chopped

1 cup light cream

1 cup heavy cream

1 tsp. thyme, or 2 tsps. fresh, minced

1 tsp. dill, or 1 1/2 tbsps. fresh, chopped

1/4 tsp. white pepper

1/8 tsp. cayenne pepper, less if desired

1/8 tsp. ground cumin

1 tbsp. lemon juice

1 cup croutons

 

Combine 1 1/2 cup stock and water

in a large heavy saucepan. Add next 5 ingredients and simmer

over medium high heat 30 to 35 minutes or until vegetables are

soft. Working in batches, transfer mixture to a food processor or

blender. Purée until smooth. Return soup to saucepan. Reduce heat to

medium. Stir in remaining ingredients, except croutons and remaining

stock. Season with salt to taste. Cook until heated throughout. Add

remaining stock if soup is too thick. Serve hot or cold with

croutons.

Makes 8 servings.