Start by dicing 2 small onions into large cubes. Then, grate the 4 medium-sized carrots.
Take a pot and add 3 tablespoons of olive oil, then add the diced onions and sauté for 2-3 minutes.
Add the grated carrots and sauté for about 3-4 minutes on medium heat, stirring constantly until the carrots change color. Be sure not to use high heat, and keep stirring to prevent the carrots from burning.
Add 1 tablespoon of butter and 3 tablespoons of flour to the sautéed carrots.
Continue to sauté over low heat until the butter melts and the flour loses its raw smell. Be quick in this step to prevent the flour from sticking to the bottom of the pot.
About 2-3 minutes later, add 5 cups of hot water and stir. Let it simmer, stirring occasionally, for about 30 minutes until the carrots soften.
Once the carrots are thoroughly softened, use a blender to puree the soup until it reaches a smooth consistency. If you want it even smoother, you can strain it through a fine-mesh sieve after used blender.
Finally, add 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tea cup of room temperature milk. Let the soup simmer, stirring occasionally, for another 5 minutes.
When it's done, turn off the heat and let the soup rest for 10 minutes.
Divide the soup into bowls, garnish with finely chopped fresh dill if desired, and serve. Enjoy your meal!
