Beet and Carrot Soup with Fresh Dill

Introduction

Beet and Carrot Soup with Fresh Dill is a vibrant, earthy, and refreshing dish that celebrates the natural sweetness of root vegetables while being light and nutritious. The beets give this soup its stunning ruby-red color, while carrots bring a mellow sweetness that balances the earthy flavor. Fresh dill adds a delicate herbal brightness, making this soup not only delicious but also incredibly aromatic.

It’s a recipe that feels both comforting and revitalizing, perfect for cozy winter evenings or as a light starter in the warmer months.

Why I Love This Recipe

I love this recipe because it transforms simple garden vegetables into something that looks and tastes gourmet. The pairing of beets and carrots creates a naturally sweet and earthy base, while the fresh dill lifts everything with a burst of freshness.

This soup is also very nourishing—beets are rich in antioxidants and support heart health, carrots are loaded with beta-carotene, and dill brings a dose of vitamins and a unique flavor. It’s wholesome, colorful, and feels like food that truly energizes both body and soul.

Another reason I love it? It’s versatile—you can serve it hot in winter with a dollop of sour cream, or chilled in summer for a refreshing twist.

Why It’s a Must-Try Dish

• Stunning appearance – the deep jewel-toned color is as beautiful as it is appetizing.
• Healthy yet flavorful – light, nutritious, and packed with vitamins.
• Simple ingredients – nothing fancy required, just fresh vegetables and herbs.
• Customizable – can be made creamy, chunky, vegan, or even chilled.
• Elegant and versatile – works as a starter, main, or even a light lunch.

Preparation & Cooking Time

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 bowls
• Calories: ~180 per serving

Cuisine & Course

• Cuisine: European / Eastern European-inspired
• Course: Soup / Starter / Light Main

Ingredients

For the Soup

• 2 tbsp olive oil or butter
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 3 medium beets, peeled and diced
• 3 medium carrots, peeled and diced
• 4 cups vegetable broth (or chicken broth)
• 1 medium potato, peeled and diced (for creaminess)
• 1 bay leaf
• Salt and black pepper, to taste
• Juice of ½ lemon (to brighten flavor)

For Serving

• 2 tbsp fresh dill, finely chopped
• Dollop of sour cream or Greek yogurt (optional)
• Extra lemon wedges

Simple Directions

1. Sauté onion and garlic.
2. Add beets, carrots, potato, broth, and seasonings.
3. Simmer until vegetables are soft.
4. Blend until smooth.
5. Stir in lemon juice and fresh dill.
6. Serve hot with sour cream or cold for a summer twist.

Step-by-Step Recipe Preparation

Step 1: Prepare Vegetables

• Peel and dice beets, carrots, and potato. Chop onion and garlic.

Step 2: Sauté Base

• Heat olive oil or butter in a soup pot.
• Add onion and garlic, cooking until fragrant (3–4 minutes).

Step 3: Cook Vegetables

• Stir in beets, carrots, and potato.
• Pour in broth, add bay leaf, and bring to a boil.
• Reduce heat and simmer for 30–35 minutes, until vegetables are tender.

Step 4: Blend

• Remove bay leaf.
• Use immersion blender to puree until silky smooth (or blend in batches).

Step 5: Finish

• Stir in lemon juice and season with salt and pepper.
• Add fresh dill just before serving for maximum flavor.

How to Serve

• Serve hot with a swirl of sour cream or Greek yogurt.
• Garnish with extra fresh dill and lemon wedges.
• Pair with rye bread, sourdough, or a crisp salad for a complete meal.
• Chill and serve cold in summer for a refreshing soup option.

Additional Recipe Tips

• Roast the beets before adding for deeper caramelized flavor.
• Add a splash of orange juice instead of lemon for a fruity twist.
• Use golden beets for a milder flavor and sunny color.
• For extra richness, stir in a little coconut milk or cream.

Variations

• Creamy Beet & Carrot Soup – blend in cream or coconut milk.
• Spiced Version – add cumin, coriander, or ginger for warmth.
• Chunky Style – only partially blend, leaving vegetable chunks.
• Chilled Soup – chill fully, then serve cold with dill and cucumber garnish.

Freezing & Storage

• Storage: Keep in the fridge in an airtight container for 4–5 days.
• Freezing: Freeze up to 3 months. Thaw overnight and reheat gently.
• Add dill fresh after reheating for best flavor.

Special Equipment Needed

• Large soup pot
• Immersion blender or regular blender
• Sharp knife and cutting board

Conclusion

Beet and Carrot Soup with Fresh Dill is a stunning, nutritious, and soul-warming dish that proves healthy food can be both beautiful and delicious. With its vibrant color, naturally sweet flavor, and fresh herbal finish, it’s a soup that feels elegant yet comforting. Whether served hot on a chilly evening or chilled in the summer, this recipe is one you’ll want to make again and again.