Carrot Soup With Dill Pesto
- 3 tablespoons unsalted butter
- 8 large carrots, thinly sliced
- 2 large onions, chopped coarsely
- 2 12 teaspoons dill seeds
- 8 cups vegetable broth or 8 cups vegetable bouillon
- 2 cups packed coarsely chopped fresh dill
- 4 tablespoons pine nuts
- 4 tablespoons olive oil
- Melt butter in heavy large saucepan over medium heat.
- Add carrots, onion and dill seeds and cook until onion tender (about 10 minutes).
- Add broth and bring to boil.
- Reduce heat and simmer until carrots are very tender (about 35 minutes).
- Transfer soup to blender in batches and puree or use an immersion blender in the pot.
- Thin with more broth if desired.
- Season to taste with salt and pepper.
- Combine fresh dill and pine nuts in processor and chop finely using pulses.
- With processor running, slowly add oil and process until well blended.
- Season to taste with salt and pepper.
- Rewarm soup.
- Ladle into bowls.
- Divided dill pesto among bowls.
- Using knife, swirl pesto into soup.
unsalted butter, carrots, onions, dill seeds, vegetable broth, dill, pine nuts, olive oil
Taken from www.food.com/recipe/carrot-soup-with-dill-pesto-230932 (may not work)