Creamy Carrot Soup

Creamy Carrot Soup
1 Tb. butter
1 Tb. olive oil
1 large onion, chopped
1 Tb. garlic, minced
10 medium carrots, peeled and coarsely chopped
1 large sweet potato, scrubbed clean and coarsely chopped
8 cups vegetable stock, chicken stock, or water
1/4 cup chopped fresh dill
1/2-1 cup raw cream or coconut milk- optional
1 tsp. Himalayan or sea salt or to taste
Black pepper to taste
1/4 cup or more fresh dill, chopped, for garnish- optional
1/4 cup green onions, minced for garnish-optional

Directions:

Heat oil and butter in a large soup pot over high heat. Add onion and garlic and sauté, stirring frequently, for five minutes.

Add carrot and sweet potato and cook for 15 minutes. Add the stock or water and bring to a boil. Reduce the heat and simmer for 40 minutes or until vegetables are very soft. Remove from heat.

Purée the soup using an immersion blender or, if you do not have an immersion blender, allow soup to cool before transferring it in batches to process in a blender or food processor. Return puréed soup to the pot and add optional cream or coconut milk. Heat over medium heat until warmed through, adding more cream or stock if necessary to achieve the desired consistency.

Add salt and pepper to taste and garnish with fresh dill and minced green onions, if desired.