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1. In a pot, sauté onions in olive oil until translucent.
2. Add carrots and diced potatoes, cooking for a few minutes.
3. Pour in vegetable broth and dill pickle juice. Bring to a boil.
4. Reduce heat and simmer until vegetables are tender.
5. Stir in heavy cream, sour cream, and dried dill. Mix well.
6. Season with salt and pepper to taste.
Notes:
You can add chopped fresh dill for an extra flavor boost!
Adjust the thickness by varying the amount of cream.
Prep Time: 15 mins | Cooking Time: 30 mins
