Carrot and Dill Soup

2 tbsp butter
3 stalks celery
2 onions chopped
2 cloves garlic, minced
½ tsp salt
½ tsp pepper
5 cups chopped carrots
8 cups stock (veg or chicken)
¼ fresh dill chopped

In a large heavy sauce pan heat butter over med heat. Saute celery, onions, garlic, salt and pepper, stirring often intil softened about 5 minutes. Add carrots, cook for 4 minutes, stirring occasionally. Add stock and bring to a boil, reduce heat, cover and simmer until carrots are tender, about 35 minutes. In a food processor, puree the soup. Can be refrigerated for 3 days or frozen for 1 week. Reheat to serve.

Return to pan and heat through. Stir in dill and ladle into bowls.

Serves 15

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