Dilly Carrot Soup
Print Recipe
Parve Soup
1 lb carrots, shredded
1 onion, chopped
1 medium potato, shredded
1 clove garlic, minced
1 parve bouillon cube or
1 tsp parve soup powder
31/2 cups water
1 tsp salt
½ tsp pepper
3 tbsp shopped fresh dill, divided
In medium saucepan combine carrots, onion, potatoes, garlic, bouillon, water, salt and pepper. Bring to a boil, cover and simmer about 30 minutes or until vegetables are soft. May be pureed in blender or served as is. Stir in 2 tbsp of dill. Serve in bowls garnished with remaining dill.
Notes: Parve Soup
Passover Topics
- Mechirat Chometz
- Gebrokts – Not Just a Half-Baked Idea
- Chametz Sheavar Alav haPesach: The Supermarket Controversy
- Getting to Know Your Matzah
- What Could Be Hiding in My Romaine?
- From Grapes to Kosher Wine
- A Question of Kitniyot
- Shiurim: Measures and Minimums
- What is Kitniyot?
- Which Foods are Chametz?
Preparing for Passover
- Kashering for Passover
- Pesach Dieters, Take Note: You Can Have Your Potato—and Eat It, Too!
- The Chef’s Table- Healthy Passover Pleasures
- In Search of a Stress-Free Pesach? Try Calling Your Local Pesach Organizer
- Tevilat Keilim
- Hints for Pesach Cleaning
