5 lbs carrots
3 stalks celery
1 mendium onion
1tsp caraway
1 tsp dill seed
1 tsp dill weed
6 cups chicken broth
3 cups water

1 cup sour cream
2 tsp ground cumin

chopped cilantro

Chop carrots roughly, toss in olive oil, and roast in the oven until lightly caramelized.
chop celery and onions, add to soup pot along with roasted carrots and spices.  Combine sour cream and cumin a few hours before serving.