Easy recipe Easy Recipe Cream of Carrot Soup

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Contributed by Catsrecipes Y-Group Serves six – about eight about ten carrots, scrubbed, lightly peeled and sliced six cups vegetable broth four tablespoons unsalted butter about one medium onion, chopped two cloves garlic, minced about three tablespoons cornstarch water pinch dill (Recipes by ingridients dill) weed or minced fresh dill (Recipes by ingridients dill) ⅛ tsp each dried oregano and thyme tablespoon minced fresh parsley salt ground black pepper (Recipes by ingridients 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. Easy Recipe Cream of Carrot Soup. Add the carrots,, dill (Recipes by ingridients dill) oregano, thyme, parsley, and salt and pepper to season. Easy Recipe Cream of Carrot Soup. Bring all to a boil. Easy Recipe Cream of Carrot Soup. 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 about fifteen minutes, but do not let the soup boil. Serve in bowls and garnish with fresh parsley.. Easy Recipe Cream of Carrot Soup.