2 tablespoons butter
1 onion, diced
2 1/2 lbs. carrots, peeled and diced
2 ribs celery, leaves included, diced
8 cups chicken stock (homemade or canned)
1/4 cup plus 2 tablespoons chopped fresh dill
1 tsp. salt (or to taste)
1/4 tsp. freshly ground black pepper
Pinch of cayenne
Melt butter in soup pot. Add onion and cook over low heat until wilted, about 10 minutes. Add carrots, celery, stock, 1/4 cup dill, salt, black pepper and cayenne. Bring to boil, reduce heat and cover. Simmer until carrots are tender, 40 minutes. Allow to cool slightly. Puree soup with immersion blender in the soup pot OR, in batches, puree in blender or food processor. Return it to the pot, stir in remaining 2 T. dill and adjust seasonings. Heat through.
