Carrot & Dill Soup

This was part of last week's cooking rampage and I was expecting cold weather would accompany the soup and stew I made. No such luck; we had some of the mildest temperatures on record. Didn't stop me from gobbling up the soup. 




Adapted From: http://www.canadianliving.com

Ingredients

• 2 T butter
• 3 celery stalks, chopped
• 2 onions, chopped
• 2 garlic cloves, minced
• 1/2 t salt
• 1/2 t pepper
• 5 cups chopped carrots
• 8 cups vegetable or chicken stock
• 1/4 cup chopped fresh dill
  
  3/4 cup of buttermilk

In a large heavy saucepan, heat butter over medium heat; cook celery, onions, garlic, salt and pepper, stirring often, until softened, about 5 minutes.

Add carrots; cook for 4 minutes, stirring occasionally. Add stock and bring to boil; reduce heat, cover and simmer until carrots are tender, about 35 minutes.

In food processor or blender, puree soup in batches. If you've got a hand mixer, pat yourself on the back for your swift decision and use that bad boy! Add in the dill mixing will and serve.