Ingredients

(Preparation time 30 minutes, chilling 2 hours)

1 tablespoon corn oil
1 pound carrots, roughly chopped
1 sweet potato, diced
1 onion, diced
6 cups of vegetable broth
4 tablespoons fresh dill, minced
1-inch piece of fresh ginger
Salt and freshly ground pepper, to taste

Directions

Heat the oil in a large saucepan over a medium flame. Add the carrots, potato and onion and saute lightly for about three minutes.

Add the broth, dill, ginger, salt and pepper and bring to a gentle simmer. Allow to cook for 15 to 20 minutes, or until vegetables are tender.

Transfer soup to a food processor or blender (in batches, if necessary) and pur?e lightly. Soup should have a slightly mealy texture, and not be whipped smooth.

Return the soup to the pot and chill for two hours. Use a thermos for an easy way to pack soup for a picnic. Makes 6 servings.

Be sure never to boil this soup. Allow it to simmer until the vegetables are just tender. For an even zippier version, add a tablespoon or two of sweet white miso when pureeing.