Spicy Dill Carrot Soup with Carrot Top Salsa Verde

Yield: Serves 5-6

This sauce is a great complement to grilled meats, zucchini and roasted potatoes.


1 cup (240 mL) white wine

1½ cups (360 mL) water

6 cups (1½ L) vegetable broth

3 garlic cloves

1 Tbs (15 mL) red wine vinegar

1 Tbs (15 mL) honey

6 sprigs fresh dill

8 medium carrots, very thinly sliced, mix of lengthwise and width-wise cuts

To taste salt and pepper

Fresh dill, for garnish

Carrot top salsa verde:

1 small jalapeno pepper, seeds removed, finely diced

3 anchovy fillets

½ cup chopped carrot greens

2 Tbs capers

2 Tbs finely chopped fresh basil

2 Tbs finely chopped fresh mint

2 Tbs finely chopped fresh parsley

2 tps (10 mL) honey

2 tsp (10 mL) apple cider vinegar

4 Tbs (60 mL) olive oil

½ tsp sea salt

½ tsp ground black pepper


  1. Place first 7 ingredients in a pot and bring to a simmer on medium-high heat.
  2. Reduce to medium heat and let simmer, uncovered, for 30 minutes.
  3. Pour soup through a fine mesh strainer into a large heat-safe bowl to remove garlic and dill. Return to pot, season to taste and add the sliced carrots.
  4. Let cook until carrots are al dente, about 8-10 minutes.
  5. To serve, ladle out dill and carrot soup into bowls, top with spoonfuls of salsa verde, fresh dill and enjoy!
  6. To make carrot top salsa verde:
  7. Place first 9 ingredients in a food processor and pulse several times to combine.
  8. Transfer to bowl, stir in oil, salt and pepper; set aside until ready to serve soup.


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