Explore the Character of Carrot

A carrot soup variation with added potatoes to give it a creamier feel. You can add more
carrots and fewer potatoes if you want less starch and instead drizzle with olive oil for
added creaminess. There is a chance that once you've tried this carrot & dill variation you might not go back to normal carrot soup ever again.

Yield: 4 portions / Prep Time: 10 minutes / Cooking Time: 30 minutes

Ingredients

• 4 large potatoes, cubed
  6 large carrots, diced
  1 onion, diced
  3 garlic cloves, minced
  3 cups vegetable stock or potato cooking water
  6 tablespoons olive oil
  ¼ cup fresh dill, chopped
  Salt
  Black pepper
• 4 large potatoes, cubed
  6 large carrots, diced
  1 onion, diced
  3 garlic cloves, minced
  3 cups vegetable stock or potato cooking water
  6 tablespoons olive oil
  ¼ cup fresh dill, chopped
  Salt
  Black pepper
• 4 large potatoes, cubed
• 6 large carrots, diced
• 1 onion, diced
• 3 garlic cloves, minced
• 3 cups vegetable stock or potato cooking water
• 6 tablespoons olive oil
• ¼ cup fresh dill, chopped
• Salt
• Black pepper

Procedure

1. Preheat the oven to 350°F (180°C).
2. In a large pot, cover the potatoes with water, bring to the boil and cook for 20
minutes or until tender.
3. Spread the diced carrots on a baking sheet, coat with 4 tablespoons of the oil
and roast in the oven for 20 minutes or until tender.
4. In a pan, heat the remaining oil and cook the onion for 5 minutes.
5. Add the garlic and cook for a further 2 minutes.
6. When the carrots and potatoes are cooked, blend them in a food processor,
adding the vegetable stock, onions, garlic, dill, (reserve some for garnish),
salt and black pepper.
7. Garnish with the reserved dill and serve.

This recipe can be found in The Doron Yoga Cookbook, available for download here.

Enjoy your cooking journey and taste the bliss!