Entree

Dill Recipe #1: Coconut-Dill Potato Soup

Happy St. Patrick’s Day!

I hope everyone has had a great weekend!  It’s been low key around here but fun.  We’ve gone to the dog park twice and went to the gym yesterday morning – I did hand weights and then a 3 mile walk with Monty.  Then we had friends over in the afternoon to watch the UNC  basketball game.  Way to go heels!  This morning we went to a seminar for newlyweds at our church that we’ve been going to for about a month now.  UNC is playing in the ACC championship as we speak – it’s actually a tie game!  I’m multitasking to create this post and watch the game.  And that about wraps up the weekend!  (Except don’t tell Monty but he’s getting a bath tonight – lots of mud puddles at the park!)

We didn’t really do any St. Patrick’s Day celebrating, however, in honor of the holiday, I’m going to do three posts highlighting one of my favorite green herbs – Dill! To me, Dill has such an interesting flavor – it can add a sweetness, a saltiness, or even a vinegariness to your food depending on how you use it.  It also has a great, mouth-watering smell.  The three recipes I’m planning to post are all very different, so you could (and I have) make them all in the same week and use up all your dill before it goes bad, without getting a dill overload!

This soup recipe is a great one to make if you are having company over or if you’re pushed for time on a weeknight.  I boil the potatoes and carrots the night before, and then it comes together really quickly.  The coconut in this soup gives it a creaminess and brings out the sweetness of the dill rather than having a particularly coconutty flavor.

P.S. What is a pickle’s favorite game show?  Let’s Make a Dill!

Coconut-Dill Potato Soup

Coconut-Dill Potato Soup

Coconut-Dill Potato Soup

Ingredients

  • 3 cups water
  • 1/2 cup cream from canned coconut milk (refrigerate the can so that the cream floats to the top)
  • 3 smallish baking potatoes, peeled
  • 2 large carrots, sliced into rounds and big rounds halved
  • 15 oz can chickpeas
  • 1/2 cup fresh dill
  • 1/2 t pepper
  • 1.5 t salt

Directions

1. Cover potatoes with water in a large saucepan and bring to a boil for 10 minutes.

2. Add carrots to potatoes and reduce heat so that you have a low boil and let sit 20 minutes until potatoes and carrots are soft.

3. Drain potatoes and carrots and transfer them to a large soup pot on low heat.

4. Add 3 cups water, chickpeas and coconut cream.  Cover and let sit 5 minutes.  Coconut cream should be melted.

5. Add the dill, salt and pepper.

6. Use an immersion blender to get desired soup consistency.  I blend mine for about 15 seconds, breaking up the large pieces of potato but leaving the soup somewhat chunky.

7. Enjoy!

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