Carrot, orange, dill and parsley soup

Excellent chilled as well as hot, this soup uses aromatic herbs rather than spicy seasonings—another good direction to take with carrots.



  • 2 tablespoons butter or olive oil
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 cups diced onion
  • 1 pound carrots, thinly sliced
  • 2 tablespoons white rice
  • Salt and freshly milled pepper
  • 2 tablespoons chopped parsley
  • 3 tablespoons chopped dill or 1½ tablespoons dried
  • Grated zest and juice of 1 orange
  • 6 cups water or Basic Vegetable Stock
  • Finely chopped dill, chopped parsley, or Herb Butter


MELT the butter in a soup pot and add the pepper, onion, carrots, rice, and 1 teaspoon salt. Cook over medium heat, covered, until the onion has softened completely, about 10 minutes, stirring several times. Add a grind of pepper, the parsley, dill, orange zest, juice, and water. Bring to a boil, then simmer, partially covered, until the rice is cooked, about 25 minutes. Cool briefly, then puree all but a cup or two of the soup and return it to the pot. Taste for salt, season with pepper, garnish, and serve.


Worked out well. Possibly seemed a little watery to begin with but thickened the next day and not such a problem. Refreshing but not strong. No problem to add more dill or parsley I think – so also useful to use up dill, which went well with the orange.


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