Carrot Soup with Dill Pesto

By KathyCooks

Ingredients

• SOUP
• 2 T unsalted butter
• 4 large carrots
• 1 large onion
• 1-1/4 tsp dill seeds
• 4 cups chicken broth
• PESTO
• 1 cup packed coarsely chopped fresh dill
• 2 T pine nuts
• 2 T olive oil

Preparation

Step 1

SOUP
Melt butter in heavy large saucepan over medium heat.
Add carrots, onion and dill seeds and sauté till onion is translucent and tender – about 10 minutes.
Add 4 cups broth and bring to a boil.
Reduce heat and simmer until carrots are very tender, about 35 minutes.
Puree in batches in a blender.
Thin with more broth, if needed.
Season with salt and pepper.

PESTO (Can be prepared 1 day in advance and stored in refrigerator.)
Combine fresh dill and pine nuts in processor and chop finely using off/on turns.
With processor running, slowly ad oil and process until well blended.
Season to taste with salt and pepper.

Ladle soup into bowls. Spoon pesto on top and swirl with a knife.