2 tablespoons olive oil
3 stalks celery
2 medium onions
3 garlic cloves
5 cups carrots, cut into rounds, ¼ inch thick
8 cups vegetable stock or chicken stock
½ teaspoon coarse salt
½ teaspoon pepper
¼ cup fresh dill
Heat the olive oil in a stock pot over medium heat. Add the chopped celery and onions and sauté until translucent, 3-4 minutes. Add the garlic and sauté for an additional minute.
Add the carrots to the vegetable mixture and cook for 5 minutes.
Pour in the stock and bring to a boil. Turn heat down to medium low and cook until carrots are tender. about 25 minutes.
Puree with an immersion blender or traditional blender.
Pour into bowls and garnish with dill.