1½ pounds carrots, cut into 1” pieces (approximately 6 cups)
1 small red onion, thinly sliced
2 celery stalks, chopped
1 clove of garlic, chopped
1 tablespoon coconut oil or extra virgin olive oil
3 tablespoons freshly chopped dill
Sea salt & black pepper, to taste
1 teaspoon turmeric (optional)
4 cups water
Heat oil in a large pot over medium-high heat. Add the onion, celery and garlic, stirring occasionally, until the onions are soft, approximately 8-10 minutes. Stir in the carrots, water, dill and seasoning. Bring to a boil, and then reduce to a simmer. Cook, stirring occasionally, for 25-30 minutes until the carrots are very soft.
Puree the soup in batches in a blender, or in the pot using a handheld blender. Season to taste.
Serve garnished with a dollop of plain Greek yogurt, Cashew Cream (recipe here), or crumbled blue cheese for a tasty treat.