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Carrot soup with dill and mustard

Carrot and coriander soup is a ubiquitous dish with good reason, as it s very tasty. You certainly could use coriander here. However, the clean freshness of dill is lovely with the sweetness of carrots.


Heat the oil in a large saucepan over a medium heat. Add the onion, celery and carrots. Once they start to sizzle, reduce the heat, cover the pan and sweat the veg, stirring once or twice, for 10 minutes. Add the stock and/or water. Bring to a simmer and cook for 12-15 minutes, or until the carrots are tender.

Meanwhile, cut the top quarter off the bunch of dill and set aside for serving. Discard the stalks from the remaining dill, then roughly chop the frondy leaves. Add the chopped dill to the soup and simmer for another 2 minutes only. Add the mustard, then purée the soup in a blender. Return to the pan and season well with salt and pepper.

Reheat if necessary. Serve the soup in warmed bowls, topped with the crème fraîche. Finish with the remaining dill and a good grinding of pepper.

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  • 2 tbsp rapeseed or olive oil
  • 1 onion, peeled and sliced
  • 1 celery stick, sliced
  • 500g carrots, peeled and sliced
  • 800ml chicken or vegetable stock, or water, or a mixture
  • 15-20g bunch of dill
  • 1 heaped tsp Dijon mustard
  • 2 heaped tbsp crème fraîche
  • Sea salt and freshly ground black pepper

This recipe is taken from...

River Cottage Herbs Handbook