In large dutch-oven style pot, heat oil and onion and soup
cubes over medium-high heat, stirring occasionally, making
sure cubes are completely dissolved.
Add water to the pot and stir in carrots, ginger, salt, and
Bring to a boil, then reduce heat and simmer until carrots are
quite soft, about 20 minutes.
Remove from heat and let cool 10-12 minutes.
While mixture is cooling, whip the cream until small peaks
form and fold in the dill weed. Set aside.
When carrot mixture has cooled slightly, pour into a blender
or food processor and puree until smooth. Make sure the
texture looks fine, not grainy, so puree a little longer after you
think it’s already smooth.
Return pureed carrot mixture to pot and re-warm over
medium-low heat, about 5 minutes.
Scoop soup into bowls and add a dollop of whipped cream
mixture on top.
This is good with muffins, but tastes best when served with a small simple salad topped with a little tuna.