Carrot, Dill and Caraway Soup

Today I needed soothing, fuss-free, veg-based food (I've just been in Cornwall for a week with the in-laws, and they are lovely, but they don't "do" vegetarian, let alone vegan).  I was craving the bright sweetness of carrot soup - but I am one of those people for whom coriander tastes like soap, so I'm forever tinkering with different herbs, spices and complimentary flavours to add in.  This is what I came up with this time, and I think it worked pretty well.  

Could be made in a much bigger batch and frozen, if needed.

Carrot, Dill and Caraway Soup (makes 4 lunch portions)

 

In a medium saucepan, warm a couple of tablespoons of rapeseed oil on a low heat.  Roughly chop 2 medium white onions and a stalk of celery, and fry gently in the oil with a tablespoon of caraway seeds and a few good grinds of black pepper. 

While the onions cook, peel and slice 500g carrots.  Add to the pan once the onions are soft, then pour in 800 ml hot vegetable stock.  Add a couple of bay leaves, bring to the boil, then turn down the heat and simmer uncovered for 20 mins. While the soup cooks, chop approx. 20g dill fronds.

 

Once the carrots are soft, remove the bay leaves, add most of the dill (keeping back a handful for sprinkling at the end) and blitz until the soup is smooth.  (Add a little warm water if you think it's too thick.) 

Gently reheat, and season to taste with salt and pepper.  Ladle into warmed bowls and serve, topped with a final sprinkling of dill (and a few drops of oil and/or a dollop of sour cream, if you're feeling fancy, but today I was definitely not feeling fancy).