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Wash and prep all of your vegetables except the celery root (it will turn brown once cut). Dice onion, mince garlic, peel and slice carrots, and dice celery. Then in a large pot, heat your olive oil over med-high heat until hot, but not smoking. Add the carrots, celery and onions. Lightly salt (it will draw out the moisture). Saute for about 5 minutes, stirring, then add the garlic. Saute for about one more minute, then add the broth. While the broth is heating up, peel and cube your celery root. Add it to the broth with the dill seed. Bring to a simmer and cook until all of the vegetables are very soft (about 20-30 minutes, depending on how small you cut your vegetables). When finished cooking, use a hand blender to puree (or puree in small batches in a blender), and salt to taste.
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