At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: Serves 4
• Prep time: 10 minutes
• Cook time: 20 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of Serves 4.

• Calories: 140 kcal
• Protein: 3 g
• Carbohydrates: 15 g
• Fat: 8 g
• Sodium: 1251 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Soup

Have these measured and ready before you begin.

• 4 carrots, roughly chopped
• 1 large onion, roughly chopped
• 1 tablespoon neutral oil
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 4 cups (960 ml) low-sodium chicken or vegetable broth
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 1/2 cup (120 ml) whole milk

To Finish

• 2 tablespoons chopped fresh dill, optional

Directions

1. Sauté the onion and carrots in the neutral oil for 5 minutes.

2. Add the butter and flour and cook briefly, stirring.

3. Pour in the hot water and simmer until the vegetables are tender.

4. Blend until smooth.

5. Stir in the room-temperature milk, allspice, turmeric, black pepper, and salt, then simmer for 5 minutes while stirring occasionally.

6. Garnish with dill and serve.

Sources

1. USDA FoodData Central — April 2026 data release