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2 tbsp of butter or oil
1 bunch of carrots chopped
1 large onion or a couple shallots, chopped
2 garlic cloves, diced
2 bay leaves
4 cups of chicken stock
1/4 cup diced dill
salt to taste

This recipe is pretty flexible.  Start out by melting the butter or heating up the oil in a pot.  Add the chopped onions or shallots and garlic.  Sautee till the onions are just starting to brown.  Add the carrots (and at this point you can also throw in random leftover veggies- a stalk of celery, a chopped zuchinni, a couple turnips, a bit of leftover cauliflower, a bit of leftover fennel- just don’t add more than a quarter of the total volume of chopped carrots if you want it to still taste like carrot soup). Add the stock and simmer till all the vegetables are well done- 25-30 minutes.  Pull out the bay leaves and puree with an immersion blender or in a blender.  Add the diced dill.. salt to taste. Serve.

 

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