Rooted in the Pacific Northwest

Greek Carrot Soup (Paleo Vegan)

DifficultyBeginner

This recipe is inspired by a simple, but oh so delicious soup I discovered on our travels through the town of Princeton B.C. My home province has many thriving Greek communities, and to this day Greek food has always been one of my favourite cuisines. If you love Greek flavours of lemon, garlic and dill you will absolutely love this simple warming soup. While I tend to chop the carrots my hand, you could speed up the whole process by chopping them in a food processor. Regardless, this soup is ready in about an hour and makes the perfect lunch or light dinner. It is also very budget friendly. I highly recommend using fresh dill weed in this as opposed to dry. The bright herby flavours that you get from the fresh dill really make this soup. If you only have access to dried dill, just add extra and extra lemon to the soup.

Save
Yields4 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr
 2 tbsp olive oil Greek olive oil and cold pressed if possible
 10 large carrots, peeled and roughly chopped
 1 large yellow, white or sweet onion, chopped
 5 garlic cloves, sliced
 1 large or 2 medium Yukon gold potatoes, chopped
 5 cups vegetable broth or bullion (or bone broth if not vegetarian/vegan)
 zest and juice of 1 large lemon
 1 bunch fresh dill, finely chopped or dried dill to taste
 sea salt and freshly cracked black pepper to taste
1

Cover the bottom of a large soup pot/ Dutch oven with olive oil and add the onion. Over medium heat, sauté onions until translucent( ab 20 minutes); Add carrots and garlic and sauté for 3 minutes. Add sea salt and pepper.

2

Add stock and potato and turn heat up to bring to a boil. Once you have brought soup to a boil turn heat down and simmer soup until vegetables are soft. Add the lemon zest and juice. Purée 3/4 of the soup and then add it to the rest of the soup and stir. By puréing 3/4 of the soup rather than all of it, you allow the soup to have a little texture to. Stir in the chopped dill and serve.
Enjoy soup with dairy free sour cream if desired.

3

Soup freezes well or will store in a sealed glass container in the fridge for up to 4 days.

Category, , , , , , , , , , ,

Ingredients

 2 tbsp olive oil Greek olive oil and cold pressed if possible
 10 large carrots, peeled and roughly chopped
 1 large yellow, white or sweet onion, chopped
 5 garlic cloves, sliced
 1 large or 2 medium Yukon gold potatoes, chopped
 5 cups vegetable broth or bullion (or bone broth if not vegetarian/vegan)
 zest and juice of 1 large lemon
 1 bunch fresh dill, finely chopped or dried dill to taste
 sea salt and freshly cracked black pepper to taste

Directions

1

Cover the bottom of a large soup pot/ Dutch oven with olive oil and add the onion. Over medium heat, sauté onions until translucent( ab 20 minutes); Add carrots and garlic and sauté for 3 minutes. Add sea salt and pepper.

2

Add stock and potato and turn heat up to bring to a boil. Once you have brought soup to a boil turn heat down and simmer soup until vegetables are soft. Add the lemon zest and juice. Purée 3/4 of the soup and then add it to the rest of the soup and stir. By puréing 3/4 of the soup rather than all of it, you allow the soup to have a little texture to. Stir in the chopped dill and serve.
Enjoy soup with dairy free sour cream if desired.

3

Soup freezes well or will store in a sealed glass container in the fridge for up to 4 days.

Greek Carrot Soup (Paleo Vegan)
IngredientsDirections