Carrot Dill Soup

6 large carrots (loose ones are best), cut into large chunks
1 medium white/sweet potato, cut into large chunks(optional)
1 clove garlic, peeled
water to cover , plus 1 inch
1 bunch of fresh dill, washed with stems cut off
Cumin, 1/2 tsp. or to taste
Salt to taste

Place ingredients into a large soup pot and add water to cover the
ingredients. The water should reach one inch above the vegetables.
Cover (leaving the top vented), bring to a boil. lower flame to medium
and cook until all vegetables are soft. Remove from heat. Remove all
vegetables from the water (leaving the water in the pot) and process in
a food processor a small amount at a time until pureed, adding dill to
each batch you are processing until you have used the whole bunch.
Return the puree to the water in the pot and bring to a boil again. Add
the cumin and salt to taste.

Serves 4.
My family loves to sprinkle shredded cheese into this soup.


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