2 Tbsp butter or coconut oil
1 stalk chopped celery
1 chopped onions
2 cloves minced garlic
½ tsp salt & pepper or to taste
2 cups chopped carrots
2 cups turkey, chicken or vegetable stock
2 cups water
½ cup chopped fresh dill leaves
Heat butter in large pot. Cook celery, onion, garlic, salt & pepper for about 5 minutes.
Add carrots. Cook for 4 minutes.
Add stock and water. Bring to boil. Reduce heat. Cover. Simmer until carrots are tender, about 35 min.
Puree finished soup in a blender or with an immersion blender. Let cool & reheat or serve immediately. Garnish with dill.