Carrot Soup

Now this is a good for the eyes kind of soup, but yet so tasty.


10 servings


4 tablespoons butter or margarine
1 onion, chopped
2 cloves garlic, minced
10 carrots, sliced
6 cups chicken stock
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch dried thyme
1 pinch dried parsley
salt to taste
ground black pepper to taste
3 tablespoons cornstarch
1/2 cup heavy whipping cream


In a large Dutch oven, heat the butter, add the onion and the garlic, and saute until light golden.

Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley and salt and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness.

Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil).

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