INGREDIENTS 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 INSTRUCTIONS 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.