Carrot & Dill Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, chopped
• 4 ribs celery, tender leafy parts, chopped
• 5-6 carrots, peeled and chopped
• 1 large potato, peeled and diced
• 1-2 cubes vegetable bouillon
• 5 cups water
• fresh cracked pepper
• ¼ cup fresh chopped dill

INSTRUCTIONS

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion, garlic and celery. Sauté for 3-4 minutes.
3. Add carrots and potato. Sauté another 5 minutes.
4. Add vegetable bouillon cube(s) and water, cover, and simmer over med-low heat for ~20-25 min until vegetables are tender.
5. Season with pepper, to taste, let cool slightly, then blend until smooth.
6. Return to pot and bring up to medium heat again. Remove from heat and add chopped fresh dill.