Carrot Soup with Curry and Dill

• Heat a large stockpot or Dutch oven over medium to medium-high heat, and melt the butter.
• When the butter is bubbling, add the onions, carrots and potatoes (you can add them as you chop) and curry powder, and sauté them for about 10 minutes until the onions are tender and the carrots are lightly browned in spots.
• Add the broth, bring it to a boil, cover and simmer it for 25 minutes or until the carrots and onions are very tender, stirring occasionally.
• Puree the soup until smooth with an immersion blender or in a standing blender. Return it to the pot, if necessary, stir in the dill, season it with salt and pepper to taste and serve it immediately or refrigerate it for up to 3 days.

Slow Cooker Directions:

• Butter is optional. Combine all ingredients in slow cooker, then cook on low for 8-10 hours or on high for 4-5 hours. Soup can be pureed with an immersion blender or standing blender up to half an hour before serving, and returned to the slow cooker to keep warm if desired. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)