Carrot Soup with Dill Pesto - butter

Method

• Melt butter in heavy large saucepan over medium heat.
• Add carrots, onion and dill seeds and saute 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.
• Divided dill pesto among bowls.
• Using knife, swirl pesto into soup.