For the Stovetop:

1. In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender. Add the carrots and chicken stock and bring to a boil. Cover, lower the heat, and allow to simmer for 30-40 minutes or until the carrots are tender.
2. Using an immersion blender, puree the soup until smooth. Stir in the milk and the dill. Serve with sour cream or Greek yogurt.

For the Slow Cooker:

1. In a large saucepan over medium heat, heat the olive oil and add the onion and garlic. Saute for 3-4 minutes until tender.
2. Transfer them to the crock of your slow cooker and add the carrots and chicken stock.
3. Cook on low for 6-8 hours, or high for 3-4 hours.
4. Using an immersion blender, puree the soup until smooth.
5. Stir in the milk and the dill.
6. Serve with sour cream or Greek yogurt.

For the Instant Pot:

1. Press the saute button on the Instant Pot and adjust it to low heat.
2. Add the olive oil, onions and garlic, and saute, stirring, for 3-4 minutes or until tender. Press the cancel button to turn off the heat.
3. Add the carrots and chicken stock. Secure the lid on the Instant Pot and adjust the valve to the sealing position.
4. Cook on high pressure for 10 minutes, and then quick release the pressure when the cook time is finished.
5. Using an immersion blender, puree the soup until smooth.
6. Stir in the milk and the dill.
7. Serve with sour cream or Greek yogurt.