Dill and carrot soup with fennel oil dressing

Name: Dill and carrot soup with fennel oil dressing
Total time: 2400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/4 cup dill stems roughly chopped; 2 carrots cut into thick jullienes; 1/4 cup carrots finely diced; 1 onion finely chopped; 1 tbsp olive oil; 4 cloves garlic; 1/2 tsp salt; 1/2 tsp black pepper powder; 1 tsp fennel seeds; 1/2 cup dill leaves; 1/4 cup olive oil

Soumini Bhattacherjee @SouminiBhattacherjee

Bengaluru

#CA2025
Feel - Good Cooking
Ingredient used: Shepu (Dill)
Week 37

Soumini Bhattacherjee @SouminiBhattacherjee

Bengaluru

#CA2025
Feel - Good Cooking
Ingredient used: Shepu (Dill)
Week 37

Saved

Ingredients

40 minutes

2 people

For the soup:
1/4 cupdill stems roughly chopped
2carrots cut into thick jullienes
1/4 cupcarrots finely diced
1onion finely chopped
1 tbspolive oil
4 clovesgarlic
1/2 tspsalt
1/2 tspblack pepper powder
For the fennel oil dressing:
1 tspfennel seeds
1/2 cupdill leaves
1/4 cupolive oil

Saved

Steps

40 minutes

1

Wash the dill leaves and keep aside.
2

In a baking tray add 2 chopped carrots, roughly chopped dill stems, garlic cloves, black pepper powder, salt, olive oil, mix well and bake the prepared vegetables at 180 degrees for 20 minutes.
3

Once done, remove from the oven and let it cool.
4

Once cooled put everything into a blender and blend into a smooth paste by adding water or vegetable stock and keep aside.
5

Now heat olive oil in a pan.
6

Once hot, add the chopped onions and mix well.
7

Then add the finely diced carrots and mix well.
8

Now add the prepared carrot and dill puree into the pan and mix well.Add little water if required to adjust the consistency of the soup.
9

Let this simmer for 5 minutes and then remove from stove.
10

To prepare the fennel oil, add the fennel seeds, dill leaves, olive oil in a blender and blend everything together.
11

Now pour the prepared dill and carrot soup in a bowl.Drizzle with the prepared fennel oil dressing and serve with toast of your choice.