Carrot Soup

Kristen was asking me about carrot soup yesterday. This is my recipe. I love it--the fresh dill adds such a wonderful flavor.

1 big onion, chopped
1 T butter
1 T olive oil
2 pounds carrots, peeled, chopped
1 potato, peeled, chopped
4 c chicken stock
1/4 c fresh dill, chopped
1 t salt
1/4 t pepper
1/2 c cream (or more if soup is too thick)

(1) Saute onion in oil and butter until tender. Add carrots and potato and cook for an additional 15-20 minutes or until some of the pieces begin to brown.

(2) Add stock and bring to boil. Reduce heat and simmer for 30-40 minutes.

(3) Remove from heat and puree. (I use an immersion blender--which works great.)

(4) Stir in dill, salt, pepper and cream. Warm soup through before serving.