Carrot, Parsnip and Dill Soup

It’s dill-icious!

Packed with beta-carotene and simple flavors, this soup is quick and easy and makes a great weeknight meal. Serve it up with these Savory herb and Cheese Drop Biscuits with Oat Flour or this! Jalapeño and Cheese Cornbread.

2 tbsp olive oil or cooking oil of choice
2 medium white/yellow onions, coarsely chopped
3 stalks celery, sliced
3 cloves garlic, minced
8 cups carrots, coarsely chopped into rounds, about 1 bag
2 large parsnips, peeled and coarsely chopped into rounds, alternatively, use 1 large potato
6-8 cups soup stock such as vegetable or chicken
1/2 cup packed fresh dill
Salt and pepper to taste

In a large soup pot, sauté the onion and celery on medium until soft, about 5 minutes.
Add minced garlic and sauté another minute.
Add cut carrots and parsnips to the pot, cover veggies with soup stock plus 1 cup more.
Bring to a boil then turn to low and let simmer until veggies are thoroughly cooked, about 20 minutes.
Once vegetables aretender, add fresh dill then puree with either an immersion blender or transfer to a high speed blender until smooth.
Add additional salt and pepper to taste.
Could garnish with roasted pumpkin seeds for some crunch or add a doll-up of plain greek, yogurt.