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Carrot and Kiwi Soup with Dill Leaves

Carrot and Kiwi Soup with Dill Leaves is a unique and refreshing blend of sweet carrots, tangy kiwi, and aromatic dill leaves, creating a vibrant and flavorful soup.

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Carrot and Kiwi Soup with Dill Leaves

Carrot and Kiwi Soup with Dill Leaves

Main IngredientsCarrots, Kiwi
CuisineFusion
CourseSoups
Prep Time15-20 minutes
Cook time25-30 minutes
Serve4
TasteMild
Level of CookingEasy
OthersVeg

Ingredients

  • 4 medium carrots, cut into small cubes
  • 3 kiwis
  • 2 tablespoons finely chopped fresh dill leaves
  • 1 tablespoon oil
  • 2 bay leaves
  • 8 black peppercorns
  • 6-8 garlic cloves, finely chopped
  • 1 medium onion, chopped
  • 1½ tomatoes
  • Salt to taste
  • 5 cups vegetable stock
  • 5-6 fresh mint leaves
  • A few drops of lemon juice

Method 

  1. Heat oil in a non-stick pan. Add bay leaves, peppercorns, garlic and sauté till lightly browned.
  2. Add onion and sauté for 2 minutes or till it is light pink. Add carrot, mix and sauté for 2 minutes.
  3. Roughly chop 1 tomato and add. Mix and cook for 2 minutes.
  4. Add salt, 4 cups vegetable stock, stir to mix, cover and cook for 15 minutes.
  5. To make salsa, peel and finely chop 1 kiwi and transfer into a bowl. Roughly chop remaining tomato and add. Mix well and add 1 tablespoon chopped dill leaves, torn mint leaves and mix well.
  6. Strain cooking liquid through a sieve into a bowl. Reserve the liquid.
  7. Place remaining chopped kiwis in a blender along with strained vegetables, 2-3 ladles of reserved liquid and remaining chopped ill leaves. Blend into a smooth puree.
  8. Add the puree to the remaining reserved liquid and mix well. Strain into a non-stick pan on heat.
  9. Add remaining vegetable stock, stir to mix and bring to a boil.
  10. Add lemon juice and little salt to the salsa. Mix well.
  11. Place the salsa in a small bowl and put this bowl in a large soup bowl. Pour the soup around and serve piping hot. 
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