The infamous Vegan Carrot Dill Soup recipe that has become iconic in my soup club! ?? Soup and crispy sourdough croutons all made with my @samsungcanada Electric Slide-In Range with Oven Camera ?? #TeamSamsung #ad

Soup:
¼ cup finely chopped onion
1 tbsp vegan butter
1½ cups finely chopped peeled carrot (about 3 carrots)
1 ¾ cups veggie broth
1 tbsp minced fresh dill
? cup vegan sour cream
1 tsp fresh lemon juice

Croutons:
2 slices sourdough bread, ripped into chunks or cubed
1 tbsp maple syrup
1 tbsp melted vegan butter

1. In a soup pot, cook the onion and vegan butter over low-medium heat, stirring, until onion has softened. 2. Add the carrots, broth and pepper to taste and simmer for 13 to 15 minutes, or until the carrots are fork-tender.
3. Purée the mixture in a blender (or use an immersion blender) with the dill, then transfer the purée back to pot, and whisk in the vegan sour cream, lemon juice, and pinch of salt to taste.
4. Heat until nice and hot but not boiling.
5. Meanwhile, preheat oven to 400 F.
6. Toss the bread cubes with the butter and maple syrup. Spread on a baking sheet and bake for 20 minutes, flipping half way through, until golden.
7. Serve and enjoy!

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