Dill Potato & Carrot Soup

Soup is so simple to make, that there’s no excuse to eat it from a can. The difference in taste is so noticable when you’re making a rich soup from fresh ingredients instead of opening a can, dumping it in a pot and heating it up. Last night, I wasn’t feeling up for preparing a large meal, so I put together a flavourful soup. It’s creamy thanks to the potato, so I didn’t even need to add any cream or milk, which makes this great for people who are not having dairy for whatever reason. This recipe makes about 2-3 servings {depending on how much you eat}, and is low-calorie thanks to the fact that it’s pretty much only vegetables. Enjoy! 🙂 

Dill Potato & Carrot Soup 


  • 1 medium white potato, peeled and chopped into small pieces
  • 1 carrot, peeled and finely diced
  • 3 green onions, roughly chopped {both green and white parts}
  • 1/2 medium red onion, diced
  • 2 cloves of garlic, minced
  • About 1/4 cup fresh dill, no need to chop, just remove the dill from the stems
  • About 1/2 tsp ground oregano
  • About 1/2 cup fresh kale, leafy parts removed from the stems and roughly chopped, discard the stems
  • To taste: cayenne pepper {I used about 1/2 tsp, I like a little heat}, salt & black pepper
  • Enough vegetable broth to cover all of the ingredients, about 2 cups total. {I used low sodium vegetable broth. You can also make your own if you like, or even just use water instead of broth.}


  • Combine all ingredients except the kale, salt & pepper in a pot over high heat, and bring to a boil.
  • Boil, while stirring, for a few minutes, then reduce heat to medium.
  • Cover, and allow to simmer for about 20 minutes, stirring occasionally.
  • After about 20 minutes, test one of the potato chunks to see if it is cooked.If needed, simmer 5 minutes longer until potatoes are fully cooked.
  • Stir in the chopped kale to the broth, and simmer for 5 minutes more.
  • Remove from heat.
  • Taste the broth to see if it has a flavour you like. Add salt & pepper to taste if needed.
  • Add contents of the pot to a blender, and blend until smooth.
  • Serve right away. Soup can be frozen in an air tight container, or stored in the fridge for lunch the next day! 🙂
Soup's On! ;)

Soup's On! 😉


One comment on “Dill Potato & Carrot Soup

  1. Pingback: Creamy Carrot & Ginger Soup {Dairy Free} « Cook With Nikki

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