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Ingredients
2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth
1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil
Instructions
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Melt butter in heavy large saucepan over medium heat.
Add carrots, onion and dill seeds and sauté until
onion is translucent and 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.
Combine fresh dill and pine nuts in processor and chop
finely using on/off turns. With processor running, slowly
add oil and process until well blended. Season to taste
with salt and pepper. (Soup and pesto can be prepared
1 day ahead. Cover separately and refrigerate.)
Rewarm soup. Ladle into bowls. Divide dill pesto among
bowls. Place in center of soup; use aknife to swirl
pesto into soup if desired.
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