Melt butter in a medium-sized heavy-bottomed skillet. Over medium heat, stir in onion and cook just until a light golden brown, about 5-7 minutes.
Steam carrots until soft.Put white and sweet potatoes in microwave oven and bake until soft.
Put onions into food processor. Deglaze the skillet with a bit of the chicken stock, scraping up any brown bits and add this to onion along with carrots. Puree the veggies.
Scoop out the pulp from all potatoes and add to processor along with salt, pepper, and lemon juice. Puree until all ingredients are completely softened.
Pour mixture into saucepan. Add dill and stock. Simmer over low heat until well heated. The soup may be thinned with additional stock, milk or cream. Check for seasonings and adjust to your own taste.
Contributor: pat ciesla
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