Copied from Erin's original recipe.
1 large onion, chopped
1 tablespoon butter
1 tablespoon olive oil
3-5 cloves of garlic, pressed
2 pounds of carrots, peeled and chopped
1 potato, peeled and chopped
4 cups chicken stock
1/4 cup fresh dill, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup cream
Saute onion in oil and butter until tender.
Add garlic, carrots, and potato, and cook for an additional 15-20 minutes, or until some of the pieces begin to brown.
Add chicken stock and bring to a boil. reduce heat and simmer for 30-40 minutes.
Remove from heat and puree.
Stir in dill, salt, pepper, and cream. Warm soup before serving.
Makes approximately 2 quarts of soup.