Carrot Soup

Name: Carrot Soup
Ingredients: 12 large carrots, sliced; 6 cups chicken broth; 4 tablespoons olive oil; 2 large onions, chopped; 3 garlic cloves, chopped; 3 tablespoons cornstarch; 12 cup table cream; 1 teaspoon dried dill weed; 1 teaspoon dried marjoram; 1 teaspoon dried thyme; 1 teaspoon parsley flakes; 1 pinch salt; 1 pinch black pepper

13 ingredients

8 steps

Ingredients

12 large carrots, sliced
6 cups chicken broth
4 tablespoons olive oil
2 large onions, chopped
3 garlic cloves, chopped
3 tablespoons cornstarch
12 cup table cream
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon parsley flakes
1 pinch salt
1 pinch black pepper

Directions

1

In a large sauce pan, over medium heat saute onions and garlic in oil, until onions are clear.
2

Pour broth and carrots into pot.
3

Slowly stir in spices.
4

Reduce heat to medium-low and simmer till carrots are tender.
5

In a small bowl put cornstarch and some cold water to disolve.
6

Add cornstarch liquid to soup, once carrots are tender.
7

Finally add cream and let simmer, stirring frequently.
8

For thicker soup add more disolved cornstarch.