Day 7: Dill carrot soup

Lunch was more of the squash/kale concoction, and for dinner I decided to make dill carrot soup:

Half of a large yellow onion, chopped
~1 lb carrots, chopped
3 tbs butter
4 cups chicken stock (store bought, organic)
2 cups water
1 large bunch of dill, chopped

I melted the butter in a large pot, and sauteed the chopped carrot and onion until the water starts to sweat out of them a bit (5 min or so). Then I added the chicken stock and water, and brought it to a boil. The recipe I was using for this suggests 6 cups of vegetable stock, and I think that might be a better idea because I think the chicken flavor and the dill were fighting, and it wasn't as yummy as when I've made it in the traditional way. Anyway, I brought all that to a boil and then let it simmer for 20 minutes on low to soften the carrots. Then I added the dill and here is what it looked like.

I suppose that I could have stopped there, because that looks pretty delicious, but the recipe called for blending with an immersion blender and who am I to argue?

I got through about half of a bowl being like "this is sort of bland" before I realized that I didn't use salt. So, SALT TO TASTE. You won't regret it. Also I have sort of a sinus thing going on, so that could be why I was underwhelmed by this recipe this time around. I don't have Seth around to taste test this week. The other thing that definitely improves flavor is sauteing the carrots/onion for longer till they start to caramelize a bit, but that does take quite a bit longer (15 min or more).

Future: I  have a chicken/salsa/beans/rice crock pot dish and a pumpkin pie in the works. Hopefully I'll post about the crock pot dish tonight and the pie later in the week.