Yes, I realize that we are having a spring snow. But I am in denial. Sometimes, mother nature is too much.
This lovely spring soup has brought us lovely spring goodness to our home and comfort to a dear friends. Our community gardener, someone who has become family to us, whose daughter is our sitter, sister and friend, passed away suddenly Monday. This soup was a small token in a time of hurt.
To spring and happier times…
carrot dill soup
4-6 large carrots, peeled and chopped
2 stalks of celery, chopped
1 onion, chopped
1-2 quarts vegetable broth
1 bunch of fresh dill, finely minced
In a large stock pot, heat olive oil until shimmering and add the vegetables, saute for 4 minutes or until onion is soft and golden.
Add the vegetable broth, bring to a boil and then simmer until the vegetables are soft.
Using a hand-blender, food processor or blender, puree the soup until smooth.
Season with salt and pepper.
Add the dill.