Carrot Soup With Dill Pesto

Directions

1. Heat butter in heavy large saucepan over medium heat. Add in carrots, onion and dill seeds and saut till onion is translucent/soft and tender, about 10 min. Add in 4 c. broth and bring to boil. Reduce heat and simmer till carrots are very tender, about 35 min. Transfer soup to blender in batches and puree. Thin with more broth if you like.
2. Season to taste with salt and pepper.
3. Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add in oil and process till well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and chill.)
4. Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.
5. Serves 4.