Carrot-dill soup

I love dil-weeds. Have always done so. Which is why, when I saw a mountain of dil-weeds being sold for virtually nothing, I just couldn't resist picking up three bunches of it. This recipe was pulled out from the internet, and is really lovey. Packed with natural goodness, the works as a hot soup and as a cold one (I had most of it hot, but put a little aside to have cold). The predominant taste is, obviously, one of dill, so avoid if you do not like it.

Melt 1/2 tbsp butter in a pan. Add 1/2 medium onion cut into small pieces and saute till onion turns transparent. Add 2 medium (or 1 large) carrots diced, and about 3 tbsp of fresh dill weeds, and cook till soft. Add 1 1/2 cups chicken/ veg broth and bring to boil. Reduce heat and let it simmer for 10 mins. Remove from heat and puree the soup in a blender. Add salt and pepper to taste.