Cream of Carrot Soup

Contributed by Catsrecipes Y-Group
* Serves 6 – 8
== Ingredients ==
* 10 carrots, scrubbed, lightly peeled and sliced
* 6 cups vegetable broth
* 4 tablespoons unsalted butter
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 3 tablespoons cornstarch
* water
* pinch dill weed or minced fresh dill
* ⅛ tsp each dried oregano and thyme
* tablespoon minced fresh parsley
* salt
* ground black pepper
* ½ cup cream
* fresh parsley for garnish
== Directions ==
# In a large Dutch oven, heat the butter or margarine, add the onions and the garlic, sauté until light golden.
# Add the broth.
# Add the carrots, dill, oregano, thyme, parsley, and salt and pepper to season.
# Bring all to a boil.
# Lower the heat, and simmer until carrots are done.
# Mix cornstarch with small amount of cold water to dissolve.
# Add the diluted cornstarch to the soup and stir well.
# Add the cream and let simmer another 15 minutes, but do not let the soup boil.
# Serve in bowls and garnish with fresh parsley.
Category:Cathy's Recipes
Category:Vegetarian Soup Recipes
Category:Carrot Soup Recipes
Category:Vegetable stock and broth Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Dill Recipes
Category:Milk and cream Recipes