Carrot Dill Soup

When I was in Ukraine adopting my twins, I tried fresh dill on potatoes at a restaurant. From the first bite, I knew that I was a fan of dill. When I saw this recipe, I knew I had to try it out. It did not disappoint. It pairs exceptionally well with french bread. 

Carrot Dill Soup
INGREDIENTS:
2lbs carrots, peeled and sliced
4 tsp vegetable oil
4 tsp minced garlic
1 onion, chopped
7 cups vegetable stock
1 1/2 cup almond or cashew milk (I used some of each)
2 tbsp chopped fresh dill
1 tbsp chopped fresh chives

HOW TO PREPARE:
Bring a large saucepan of water to a boil. Add carrots, and cook just until tender. Drain, and return the carrots to the pan. Set aside.

Heat oil in a skillet over medium heat. Saute onion and garlic until soft, about 5 minutes. Transfer the onion and garlic to the saucepan with the carrots, and pour in vegetable stock. Turn heat to medium-low, cover and simmer for 25 minutes to blend flavors.

Puree the carrot mixture in a food processor or blender, in small batches if necessary. (I used an immersion blender)  Return to the saucepan, and stir in the milk, dill and chives. Cook just until heated through, and serve.