Sweated onions and carrots simmer with stock and rolled oats until meltingly tender, creating a naturally creamy soup brightened at the end with lemon and ginger juices and a shower of fresh dill.
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In 1-gallon pot, heat oil over medium flame. Add onions and salt. Sweat until onions are softened, about 5-8 minutes . Stir often to prevent browning.
Add carrots, cover pot, and sweat over low heat for 5-6 minutes . Stir to prevent browning.
Add stock and oats to pot. Raise heat and bring soup to . Reduce heat and with lid ajar 25 minutes , or until carrots are very tender.
Blend soup until creamy, adding additional stock to achieve desired consistency.
Return soup to pot. Re-heat and season to taste with lemon and ginger juices.
Garnish with dill.
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