2 med. onions, coarsely chopped
2 c. milk
1 stick butter
4 lbs. carrots, peeled and cut into chunks
Chicken stock (between 2-4 quarts)
1 sm. bunch fresh dill
Salt and pepper to taste

Melt butter in stock pot. Add onions and cook over low heat until tender and translucent. Add carrots and enough water/chicken stock to barely cover carrots. Cover pot and bring to boil. Simmer until carrots are very tender. Puree in small batches in cuisinart or blender. Return to stock pot and add 2 cups of milk. Mince dill finely and add to soup. Season to taste with salt and pepper. Fabulous!