Recipe: Carrot Soup

We would like to share a delicious carrot soup recipe with you, just in time for fall. It’s a great dinner option, which you can make double of and freeze for later use. Green beans and spinach would make for great sides as well. Bon appetit!
4 tablespoons butter
1 yellow onion chopped
2 cloves minced garlic
10-12 carrots peeled and sliced
6 cups chicken stock
1 pinch dill weed
1 pinch marjoram
1 pinch thyme
1 pinch parsley
salt & pepper to taste
3T cornstarch
1/2 cup heavy whipping cream
step one: in large pot, heat butter. add onion and garlic. saute until golden.
step two: add chicken stock, carrots and spices. bring to a boil then reduce heat & simmer uncovered until carrots are soft. {about 35 minutes}
step three: mix cornstarch with small amount of cold water to dissolve. add to soup and stir well. add cream and let simmer for another 15 minutes.
step four: puree. serve & enjoy.
*soup tip: most soups call for flour as a thickening agent. replace the flour with cornstarch, like in this recipe, and you wont get that unfortunate flour taste that many soups have.
~ Delighted Child