Carrot Potato and Dill Soup

A bowl of this soup will bring sunshine, colour and vitamin C to your day.

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Carrot Potato and Dill Soup

Serves 6

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, chopped
• 4 stalks of celery, chopped
• 6 to 8 medium carrots, peeled and chopped
• 1 large potato, peeled and diced
• 1 cube organic vegetable bouillon, (optional)
• pinch of cayenne pepper
• 1/2 tsp turmeric
• 6 cups water, or more depending on the size of your potatoes and carrots
• salt and pepper to taste
• ¼ cup fresh chopped dill, or more to taste (I like lots of dill)

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic and celery. Sauté for 3-4 minute or until the onions are translucent.
3. Add the carrots and potato. Sauté another 5 minutes.
4. Add vegetable bouillon cube, cayenne, turmeric and water.
5. Cover and let simmer over medium-low heat for about 20-25 minutes until vegetables are tender.
6. Add salt and pepper, to taste.
7. Let cool and transfer in batches to a blender and blend until smooth, you may want to leave some of the vegetables if you like your soup a bit chunky.
8. Return to the pot and add the dill, taste and adjust seasonings.
9. Serve hot with lots of fresh dill as a garnish.