Carrot Soup for Cold Weather

Tonight's dinner plan calls for turkey meatballs with marinara sauce and pasta. I'm not sure what to do about that because it's freezing here in New York and a craving for warm soup completely took over and I've just made this giant batch of carrot soup. 

carrot soup
ingredients for carrot soup

It was innocent enough; I had all of the ingredients in the kitchen and this soup is easy enough to prep and finish in under an hour so it seemed like a good idea. And that giant bowl I just had for lunch really hit the spot. The hardest part of this soup was pureeing it, because after my run-in with a stick blender a couple of years ago when I almost lost two fingers, I threw it out and my only option is a blender, which does the job, but not as seamlessly. 

If you're craving something hearty and warm and also vegetarian, I've got you covered. 

carrot soup on the stove

Carrot Soup with Sweet Potato

carrot soup in the blender

4 tablespoons of grapeseed or vegetable oil
5 -6 cippolini onions, chopped, or one small yellow onion chopped
2 pounds of carrots, peeled and cut into pieces  
2 sweet potatoes
7 cups vegetable stock or water
1/3 cup fresh dill, chopped  
Salt and pepper to taste
Juice of one lemon + zest of one lemon

In a large pot on medium high heat,  add the oil and onions. Sauté until translucent, approximately 3-5 minutes. Add the carrots and potatoes and stir. Add the stock or water, bring to a boil and simmer for approximately 35 minutes. Add the dill, salt and pepper and continue to cook until vegetables are soft. Add the lemon juice and purée with a stick blender.  Garnish with lemon zest.

Want more carrot soup ideas? Right this way and here too

For more deliciously hearty winter soups, check out: 
Winter Root Soup  
Lentil Curry Soup
Kale Soup