Creamy blended carrot soup with lots of fresh dill. Courtesy of the Women’s Branch of the OU.
In medium saucepan combine carrots, onion, potatoes, garlic, bouillon, water, salt and pepper.
Bring to a boil, cover and simmer about 30 minutes or until vegetables are soft.
May be pureed in blender or served as is.
Stir in two tablespoons of dill.
Serve in bowls garnished with remaining dill.