Organic Carrot and Dill Soup

Serves: 4

Time: 45 minutes



  • Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.
  • Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in chicken stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.
  • Puree the carrot mixture in a food processor or blender, in small batches if necessary. Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.


  • 500g Organic carrots, sliced
  • 2 teaspoons Organic Olive Oil
  • 2 teaspoons minced Organic garlic
  • 1 cup chopped Organic Onion
  • 3 1/2 cups Kallo Organic chicken stock or Vegetable Stock
  • 3/4 cup Organic Full fat milk
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives

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