Carrot Soup with Dill Pesto

I went to the Farmer's Market this morning and stocked up on lots of veggies.

 So for lunch today I decided to make a fresh carrot soup with a dill pesto. Delicious!!

1 tablespoon unsalted butter
1 tablespoon olive oil
4 large carrots, chopped
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups of low-sodium chicken broth
1/2 cup hot water

1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons fresh parmesan cheese
2 tablespoons olive oil

1. Melt butter and olive oil in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. 

2. Add 4 cups broth and 1/2 cup water and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. 

3. Transfer soup to blender in batches and puree or I love to use the emulsion stick blender if you have one. Season to taste with salt and pepper. 

4. Combine fresh dill, pine nuts, parmesan cheese 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. 

5. Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

Please note: Soup and pesto can be prepared 1 day ahead.  Cover separately and refrigerate.