Creamy Carrot Soup with Lemon and Dill
Ingredients
- 2 pounds carrots (15 to 20 small to medium)
- 1 small yellow onion
- 3 cloves garlic
- 2 to 4 sprigs fresh dill
- 1 medium lemon
- 3 tablespoons unsalted butter
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more for serving
- 1 (32-ounce) carton low-sodium vegetable or chicken broth (4 cups)
- 1/2 cup heavy cream (optional)
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