CARROT DILL POTATO BISQUE ©2023

I can’t believe it’s finally happening!! I’ve been meaning to publish this recipe of mine forever but either I had carrots and no potatoes or vice versa, until one day, a couple of days ago, the stars aligned or the veggies, rather!! :) Anyway, it makes a great “Meatless Monday” dinner accompaniment option, or can be enjoyed anytime with a slice of hearty wholegrain bread and butter of course! :) Will write more later about the inspiration for this recipe but now, without further ado….The recipe! (cheers and applause!)

5 chopped Carrots

3 peeled and cubed Potatoes

1 Red Onion

Sprinkling of Dill

• Sauté onions in a bit of oil or butter

• Add Carrots & Potatoes…Add Dill

• Stir every few minutes until veggies are slightly browned

• Add enough water to cover veggies and a little more, and bring to a boil

• Turn down heat and simmer for a few minutes until veggies are softened

• Let cool and blend or use a potato masher for coarser texture

• Warm up the soup

• Add and blend in a pat of butter or dollop of sour cream for added smoothness and creaminess (optional)

• Add salt and freshly ground black pepper to taste

• Add parsley, or fresh dill for garnish