1. Place the dutch oven on high heat add 1 tablespoon olive oil.
2. Once the bottom of the dutch oven is hot add the chopped yellow onion.
3. Once onion is clear add:
   • 1 pound carrots
   • 2 pound tomatoes (roma or on the vine)
   • 1 chicken bouillon cube
   • 1 can chicken broth (should be partially submerged)
4. Lower the head to medium and let cook for 30 minutes. Periodically check by string to make sure noting is stuck to the bottom.
   • Pro Tip:
     • If the soup is too thick add 1/4 cup water. 
     • If the soup is sticking to the bottom lower heat and do not dislodge what is at the bottom
5. Continue to cook on medium heat until the carrots and tomatoes break down. 
6. Once carrots and tomatoes break down, then use the immersion blender to breakdown the remaining pieces so the soup is the same consistency. 
7. Continue to cook the soup on medium heat and add the 1-1.5 fresh dill – de-steamed and chopped.

1. • Flavor Test:  Taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
     • pinch of pepper
     • 1/4 teaspoon salt
     • 1 teaspoon lemon juice
     • pinch of fresh dill

Serving Recommendation

Serve warm topped with fresh dill, creme fraiche, cracked pepper and a few drops of lemon juice.