Dill Carrot and Celery Root Soup Recipe

By | December 3, 2014

This Dill Carrot and Celery Root #Soup #recipe is perfect for making on cold winter days.  Made with homemade chicken broth, it's flavorful and a great addition to any meal.

During the winter, I make at least a couple of batches of soup each week.  Hearty and filling, homemade soup is a great way to warm up on a cold winter’s day.   One of our favorite soups to make is this Dill Carrot and Celery Root Soup recipe.  I originally got the recipe from The Nourishing Gourmet, but I have tweaked it a little bit, as I typically do with recipes.

This recipe makes a lot of soup.  Fortunately it freezes well.  I usually get enough for 2 meals and we have a large family.

Dill Carrot and Celery Root Soup Recipe

Ingredients

  • 2 tbs butter
  • 1 onion, diced
  • 4 carrots, sliced
  • 4 celery stalks, sliced
  • 8 cups chicken broth (homemade if you have it)
  • 4 cloves garlic, peeled
  • 2 tsp dill weed
  • 1 tsp salt (if using unsalted, homemade broth)
  • 1 celery root  (a larger one will make the soup thicker)
  • salt and pepper to taste

In a large soup pot, saute the onion, carrots, and celery in the butter for 5 minutes. Add the chicken broth. While broth is heating, chop the garlic and add to the soup pot along with the dill weed and salt. Peel and dice the celery root and add it to the broth. Cover and bring to a boil. Reduce heat and simmer until all the veggies are soft, about 20 minutes.

This Dill Carrot and Celery Root #Soup #recipe is perfect for making on cold winter days.  Made with homemade chicken broth, it's flavorful and a great addition to any meal.

Use a stick blender to puree the soup until it’s smooth. Add salt and pepper to taste.

We like this soup as is, but it is also good served with a dollop of sour cream on top and a sprinkling more of dill weed.  Enjoy!

This Dill Carrot and Celery Root #Soup #recipe is perfect for making on cold winter days.  Made with homemade chicken broth, it's flavorful and a great addition to any meal.

 

You can make this recipe with store bought chicken broth, but I highly recommend it with homemade broth if you have any on hand.  It’s so much more flavorful that way.  I make my homemade broth in the Crockpot.  Day one, I just cook chicken bones and water on the low setting.  That continues to simmer overnight.  Then the morning of day 2, I add a chopped onion, 3 carrots, 3 celery stalks, 2 cloves garlic, and 10 whole peppercorns.  I let that cook in the Crockpot the rest of the day.  Then that evening, I strain out the broth.    Once you start making chicken broth this way, you won’t go back to store bought broth ever!

So tell me… What are your favorite soup recipes to make in the fall and winter?

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