Creamy Carrot and Dill Soup

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Heavy cream

1/2 cup

Fresh dill

1/4 cup, chopped

Vegetable broth

4 cups

Garlic

3 cloves, minced

Onion

1 medium, chopped

Carrots

4 cups, peeled and chopped

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Stir in the chopped carrots and cook for an additional 5 minutes, allowing the flavors to meld.
4. Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the carrots are tender.
5. Remove the pot from heat and let the soup cool slightly for safer blending.
6. Using an immersion blender, puree the soup until it reaches a smooth and creamy consistency. You can also use a regular blender in batches if necessary.
7. Return the blended soup to the pot and stir in the chopped dill and heavy cream.
8. Season the soup with salt and pepper to taste, adjusting as needed.
9. Reheat the soup over low heat until warmed through, but do not let it boil.
10. Serve hot, garnished with additional fresh dill if desired.