Carrot, Orange and Dill Soup
Carrots are one of the most purchased vegetables in Italy. You’ll commonly find them used in a soffritto, a flavor base composed of onions, carrots and celery, or in many salads, broths, soups, sauces or vegetable pies.
Although cultivated throughout Italy, the Carota dell’Altopiano del Fucino and Carota novella di Ispica are two varieties of carrots with the IGP certificate (Indicazione Geografica Protetta) or “Protected Geographical Indication”, that guarantees the exquisite quality of the vegetable based on its geographical origin. In addition to various orange varieties of carrots, you’ll also find white, yellow and purple carrots filling the crates at outdoor markets.
For: 4-6 people
In a large pot, heat the extra virgin olive oil, add the shallots and cook over medium heat until translucent, but not browned.
Add the carrots and continue cooking for 5 minutes. Add the broth, cover and bring to a boil. Reduce the heat and simmer until the carrots can be pierced with a fork; about 10-15 minutes.
In a blender or with a handheld immersion mixer, pureé the vegetables until smooth. Return the mixture to the pot, add the cream and stir over medium heat until the soup is hot.
Ladle into bowls and garnish with a drizzle of heavy cream or a spring of oregano. Buon appetito!
