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

 * 1) In a large Dutch oven, heat the butter or margarine, add the onions and the garlic, sauté until light golden.
 * 2) Add the broth.
 * 3) Add the carrots, dill, oregano, thyme, parsley, and salt and pepper to season.
 * 4) Bring all to a boil.
 * 5) Lower the heat, and simmer until carrots are done.
 * 6) Mix cornstarch with small amount of cold water to dissolve.
 * 7) Add the diluted cornstarch to the soup and stir well.
 * 8) Add the cream and let simmer another 15 minutes, but do not let the soup boil.
 * 9) Serve in bowls and garnish with fresh parsley.