Carrot Soup with Dill Pesto

Many herbs are super cancer preventers. Incorporate dill into your dishes with this delightful dill, carrot soup recipe.

You’ll Need:

• 4 large carrots, chopped
• 1 onion, chopped
• 2 Tablespoons butter
• 4 cups vegetable broth
• 1 cup fresh dill
• 2 Tablespoons pine nuts
• 2 Tablespoons olive oil
• Salt and pepper to taste

Directions:

• Saute carrots, onion, and dill seeds butter until tender about 10 minutes.
• Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes.
• Transfer soup to blender in batches and puree.
• Thin with more broth if desired.
• Season to taste with salt and pepper.

Pesto:

• Combine fresh dill and pine nuts in processor and chop finely.
• Then, slowly add olive oil and process until well blended.
• Season to taste with salt and pepper.
• Ladle into bowls.
• Swirl pesto into soup bowls.