This carrot and dill soup recipe is tasty any time of the year.
In a soup pot, melt the margarine.
Add the onions and cook until soft and tender.
Add the celery, garlic, salt and pepper.
Saute for 3-4 minutes until the celery is soft.
Add the carrot slices, cover with a lid, and continue cooking for a further 5 minutes, stirring occasionally.
Pour in the stock and continue cooking 20 minutes or until the vegetables are tender.
Puree the soup with hand blender to a smooth consistency.
Stir in the dill.