Simply Lovely Carrot Soup

I think I am going to come up with a good adjective or two for all my recipes from now on.  "Simply Lovely Carrot Soup," has a lot nicer ring to it than merely "Carrot Soup," or even "Simple Carrot Soup."  I recall reading something about this in Mindless Eating by Brain Wansink--that one can influence the perception of how good food tastes merely by describing the dish with a few choice adjectives.     Its like marketing only you are in charge and you are marketing healthy food!   That said, I did not name the Simply Lovely Carrot Soup.  This is my take on another recipe I tried out from my awesome new-to-me cookbook, How it all Vegan.  I modified the recipe a tiny bit, but kept the swell name.

I think that all soups are better the next day and this one was certainly no exception.  The day-after taste is so familiar to me, but I cannot put my finger on it.  It tastes like something I remember from childhood.....

Simply Lovely Carrot Soup
1 small onion, chopped
6-8 large carrots, chopped but unpeeled!
4 C veggie stock
1 t salt
1 C soy milk
1 t dried dill or 1 T fresh dill 
1 T soy sauce
1 t black pepper

In a large pot, saute the onions and carrots in oil over medium heat until the onions are translucent.  Add stock and salt and simmer over medium for about 15 minutes, until carrots are tender.  Remove veggies and blend in a blender with milk, dill, soy sauce, and pepper until smooth.  Add a small amount of cooking broth if needed to achieve desired smoothness.  You may need to do this step in multiple batches depending on the size of your blender.  You can also opt to only blend half the veggies for a chunky-style soup.  Return the mixture to the pot and serve immediately.

I must say it goes really well with no-knead bread.