SERVES: 6 cups of soup or 4 bowls | PREP TIME:
2 tablespoons butter
1/4 large onion, roughly chopped
8 medium carrots, peeled and thinly sliced
2 cloves garlic, minced
7 cups chicken broth, or more as needed
1 tablespoon chopped fresh dill, plus a few small sprigs for garnish
salt and pepper to taste
Place a large saucepan over medium heat. Add the butter followed by the onion and cook until it begins to become tender. Add the carrot, salt, and pepper and continue cooking for 6 minutes more. Add the garlic, broth, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook until the carrots become very tender, about 30 minutes.
Remove the soup from heat and add the 1 tablespoon chopped dill. Working in small batches in a blender or using an immersion blender, puree the soup until smooth. Return the soup to a clean large saucepan and place over medium heat until thoroughly warmed. Ladle into bowls, garnish with small sprigs of dill, then serve.