- 1
In a large stockpot, heat the olive oil over medium heat. Add the carrots and onion and sauté until slightly softened, about 8 minutes. Add the fennel and garlic; stir and cook for 1 minute, or until fragrant.
Timer: 8m - 2
Add the vegetable stock and bring to a boil. When the broth reaches a boil, cover the pot and lower the heat to a simmer. Continue to cook for 20 to 30 minutes, or until all the vegetables are soft.
Timer: 30m - 3
While the soup is cooking, prepare the dill oil: Whisk all of its ingredients together and let sit to allow the flavors to blend.
- 4
When the soup is done, either pour into a blender or use an immersion blender, and blend until the soup reaches your desired smoothness.
- 5
Ladle one serving into a bowl. Swirl about a ½ teaspoon of dill oil over the top and sprinkle with roasted pumpkin seeds.