Carrot Soup for the Spring and Summer

2 tablespoonns Olive Oil 2 cloves garlic, minced 1 medium yellow onion, diced ¼ teaspoonn cayenne (or more - - to taste) Salt & Pepper 1 medium baking potato, diced 2 lbs carrots, peeled and cut into pieces 6 cups vegetable stock Dill Oil (heat ¼ cup of olive oil, throw in few tablespoonns fresh chopped dill, let cool)

1. Saute the garlic and onions in the olive oil for a few minutes, until translucent. 2. Mix in the spices 3. Add the potato, carrots and the vegetable stock 4. Bring to a boil and then simmer for 15-20 minutes until the potato and carrots are soft 5. Puree (immersion blender, food processor, blender, food mill...) 6. Put in bowls & drizzle dill oil on top just before serving.