Roasted Carrot and Dill Soup -

I love roasting carrots to bring out their natural flavours and sweetness! In this soup, you won’t believe just how well the fresh dill pairs with the carrots!

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 6
  • Cook Time:  60min


  • 1 Large Onion, Peeled and Quartered
  • 3 Cloves Garlic, Peeled
  • 1 Tsp. Crushed Fennel Seeds (Optional)
  • 3 Lbs Carrots, chopped roughly
  • 2 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Olive oil
  • 4 Cups Vegetable Stock or Water
  • Salt and Pepper to Taste
  • 1 Bunch Fresh Dill, chopped finely


  1. Preheat the oven to 400.
  2. Mix together the carrots, garlic and onions with salt and pepper, olive oil and 1 tbsp. of the balsamic vinegar. Spread them out on a baking sheet lined with parchment paper in an even layer. Bake at 400 for 40 minutes until nicely caramelized.
  3. In a large pot over medium heat add in the roasted carrot and onion mixture and mix well. Now add the fennel seeds and vegetable stock or water and mix well. Bring mixture to a boil, cover and reduce heat to medium low. Allow to cook for about 20 minutes more.
  4. Process in batches in a food processor or blender until smooth. Pour back into the pot, add fresh dill and remaining balsamic vinegar. Taste and season with extra salt and pepper if desired.


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