carrot soup

i do not like carrot juice, there i said it. and i also thought i didnt like carrot soup. since they both have carrots i stubbornly assumed they were similar in taste. but, i guess i grew up a little in the last few years and decided to finally make a carrot soup. and oh boy... it was delicious.
this soup would easily be in the imaginary "sarit's top 5 soups." the soup does not contain any cream, it is very hearty, healthy and lean. it is also easy to make and with a lean list of the ingredients. i find it to be a good soup to make when you do not have plenty of energy to cook.
i know it's summer and not particularly "classic" soup weather, but it will get coolder soon and you will thank me then.



INGREDIENTS
2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
---------------
PREPARATION
melt butter in heavy large saucepan over medium heat.
add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes.
add 4 cups 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. thin with more broth if desired.
season to taste with salt and pepper.

*serves 4
*recipe adopted from epicurious.com
*מרק גזר