Heat oil in bottom of a dutch over over medium heat. Add onions and saute for 5 minutes or so, or until starting to be soften and become fragrant. Add carrots, thyme, potato, peppers, a pinch of salt, black pepper and water. Bring to a low boil, reduce heat and simmer until carrots and vegetables are tender, about 15 minutes.
Puree soup using an emersion blender or in batches in a food processor of blender. Return soup to pot, add more water if you desire a thinner soup, add honey, dill and parsley. Adjust seasonings if necessary. To serve sprinkle with fresh parsley and dill on top and with a nice chunk of crusty bread.
Carrot and Sweet Pepper Soup https://www.infinebalance.com/carrot-sweet-pepper-soup-meatlessmondays/