Onions sweat in olive oil until soft, then carrots and potato simmer in stock a full twenty-five minutes before lemon juice, ginger juice, and dill lift this velvety carrot soup.
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In 1-gallon pot, heat oil over medium-low heat. Add onions and salt. Sweat until onions are softened (about 5-8 minutes ). Stir often to prevent browning.
Add carrots, cover pot and sweat carrots over low heat for 5-6 minutes . Stir to prevent browning.
Add stock and potatoes to pot. Raise heat and bring to . Reduce heat to low and 25 minutes , covered, until carrots are very tender.
Blend soup until creamy, adding additional stock to achieve desired consistency.
Add lemon and ginger juice. Readjust seasonings.
Garnish with dill and serve.
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