Carrot and Ginger Soup

Ingredients:
2 cups water
2 cups chicken or vegetable stock
1/2 t. thyme
1 1/2 cups organic carrots, peeled and sliced
1 stalk celery, washed and sliced
1 heaping T. peeled, diced fresh ginger root
salt and pepper
1/2 t. dill

Directions:
In a saucepan, bring the stock, water, thyme, carrots , ginger and celery to a simmer. Cook for 20-30 minutes, or until the carrots are tender.
Remove from heat and puree, using an immersion blender or regular blender.
Stir in the dill, and taste carefully before adding salt and pepper.