I got this recipe from an old roommate. The orginal was in one of her vegetarian cookbooks, but I can't for the life of me remember the title - I just remember that the word "cream" was in quotation marks, because as you will see, this is a vegan soup. I tried googling the title, and while I was coming across hundreds of carrot soup recipes, none was it. And, this roommate, well, let's just say the soup was one of the only good things about her, so I'm not tracking her down to get the reference information.
It doesn't matter anyway, as I've made a variation of this soup at least once a month for the last six years, and by now, it's ingrained in my muscle memory. It's light and fresh - the dill makes it seem spring like, even when we're deep in March and it seems like spring and the asparagus will never come. It's dead simple - you don't even have to peel the carrots or chop the herbs because it all gets whizzed with an immersion blender at the end. The only reason you need to chop the carrots and leeks at all is so they cook quickly. The soup from start to finish can be ready in thirty minutes. It's basically fat free, vegan without being earnest tasting, is cheap to make, and stores in the fridge for up to a week for work lunches.
I've served this just as is, and I've topped it with store-bought and homemade croutons. I've even dressed it up by blobbing a dollop of sour cream on top. It's even become a fixture on the menu for the Hillman Family Easter celebrations - for no good reason, really, except maybe because the Easter Bunny likes carrots!
—Shana@FolksGottaEat
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