carrot dill soup is basically my favorite soup of all time. with the sweetness of the carrots and a kick from the hot spices, i find it to be the perfect blend on my palate.

also, it is the best comfort food, even on a warm summer day!

initially, i was intending to make roasted leek and carrot dill soup. however, when our local grocery store did not have any leeks, i chose to substitute the leeks for peppers and add green onion.

sort of the best of all worlds? i think so. :-)

if you are a fan of making soup, then you must try this recipe at least once. get creative, and feel free to add any vegetable of your choice. given that i rarely measure any ingredients myself, you can add almost any spice until it tastes just right. 

roasted red pepper and carrot dill soup

1 bag of small carrots, chopped

1 red pepper, chopped

1 green onion, chopped

4 c vegetable stock

1/2 c cream

vegetable oil

dill

salt

pepper

chili powder (optional)

1. bring a large saucepan of water, salt, and carrots to a boil. cook until carrots are tender. drain the water and set aside.

2. add oil, red pepper, green onion, and salt to a large skillet. cook over medium heat until vegetables are soft and begin to brown, about 8 minutes. remove skillet from heat.

3. in a blender or food processor, add the carrots with the sautéed vegetables. now add your vegetable stock. puree.

4. return the pureed mixture to the large saucepan. heat over a medium-low temperature. add the cream, dill, salt, pepper, and chili powder. cook until heated through, then serve immediately.

bon appetite!