Sweated onions and carrots simmer with potato in stock until meltingly tender, and the finished soup is brightened with lemon juice, ginger juice, and a shower of chopped dill.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
In 1-gallon pot, heat oil over medium flame. Add onions and salt. Sweat until onions are softened (about 5-8 minutes ). Stir often to prevent browning.
Add carrots, cover pot, and sweat over low heat for 5-6 minutes . Stir to prevent browning.
Add stock and potatoes to pot. Raise heat and bring soup to . Reduce heat and with lid ajar, 25 minutes , or until carrots and potatoes are very tender.
Blend soup until creamy, adding additional stock to achieve desired consistency.
Return soup to pot. Re-heat and season to taste with lemon and ginger juices.
Garnish with dill.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
