Pinchof cayenne pepper, add more if you like more of a bite in your soup!
Instructions
Melt the butter at the bottom of a large saucepan. Add the onion and cook over low heat until wilted, 10 minutes.
Add the carrot, celery, stock, 1/4 cup dill, and spices. Bring to a boil, reduce the heat, and cover. Simmer until the carrots are tender, 40 minutes. Once tender, allow to cool slightly.
In batches, purée the soup in the pot using an immersion blender.* Return the puree to the pot, stir in the remaining 2 tablespoons of dill, and adjust the seasonings to taste. Heat through.
Serve each bowl garnished with a sprig of dill and enjoy!
Notes
* If you do not have an immersion blender, you can transfer the soup to a blender or food processor and puree in batches.