Carrot dill soup

• 3 tablespoons butter
• 1 1/2 pounds carrots, peeled and sliced
• 1/2 cup chopped onion
• 6 cups chicken or vegetable stock
• 1 bay leaf; 1 teaspoon sugar
• 1/2 teaspoon freshly grated or ground nutmeg
• 1 tablespoon chopped dill, or more to taste
• salt and pepper to taste

Sauté carrots and onions in butter over medium flame. Add chicken broth, bay leaf, sugar, and nutmeg. Cover; cook until carrots are soft, about 20 minutes. Remove bay leaf. Add dill and puree mixture. Serves 6.

Recipe from MACSAC