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Serves 4

Ingredients

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

Directions

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.

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