Dilly Carrot Soup
Email This Recipe Print Recipe Contributed by Courtesy of Women's Branch of the Orthodox Union

Ingredients 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

Instructions

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.

Serving Size

4 - 6

Notes

Parve Soup

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• Honey Orange Salmon, To Be Served With Honey Orange Sauce • Orange Honey Sauce • Tuscan Chicken – Pre-Yom Kippur Fast • Portobello And Asparagus Pasta Salad – Pre-Yom Kippur Fast • Smoked Salmon and Dill Cheesecake – Break-The-Fast

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .