Heat oil in a large pot over medium heat.

Add sliced onions and sauté until translucent. Add garlic and cook until fragrant. Add carrots and zucchini and sauté a few more minutes.

Add about five cups water, until water just barely covers vegetables. This will help keep the soup thick. Bring to a boil and then simmer over low heat until carrots are soft and break easily with a fork.

Add salt and dill and cook for a few more minutes.

Use an immersion blender to blend the soup until smooth. Add a little water to thin if needed. Season with additional salt, to taste.