Sunshine Carrot Soup with Fresh Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting, vibrant orange soup made with fresh carrots and dill, embodying the golden warmth of sunlight. This american-inspired soups ready in about 50 minutes pairs unsalted butter, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp unsalted butter
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1.5 lbs, peeled and diced into 1/2-inch pieces carrots
• 4 cups vegetable broth
• 1/4 cup heavy cream
• 1 tbsp, chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 large chopped onion and cook until soft and translucent (5 minutes), then add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 1.5 lbs diced carrots and cook for 2 minutes, then pour in 4 cups vegetable broth, bring to a simmer, and cook for 20-25 minutes until carrots are very tender.
3. Step 3: Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches). Return to pot, stir in 1/4 cup heavy cream and 1 tbsp chopped fresh dill, and heat through for 2 minutes. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper.