In a large pot, heat olive oil over medium heat. Add chopped onion and diced carrots, stirring frequently for about 5 minutes until onion is translucent.

Stir in the diced potatoes, ensuring they are well coated. Pour in vegetable broth and bring to a boil over high heat for about 5 minutes.

Once boiling, reduce heat to a simmer and cover the pot. Cook for 15 minutes until potatoes are fork-tender.

Remove from heat and blend the soup until smooth, then return it to the pot on low heat.

Stir in heavy cream, seasoning with salt and pepper to taste.

Ladle into bowls and garnish with fresh dill before serving.