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
1/8 tsp, dried oregano and thyme
tablespoon minced fresh parsley
salt
ground black pepper
1/2 cup cream
Fresh parsley for garnish

How to make this recipe:
In a large Dutch oven, heat the butter or margarine,
add the onions and the garlic, sauté until light golden.
Add the broth. Add the carrots, dill, oregano, thyme,
parsley, and salt and pepper to season. Bring all to a
boil. 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 15 minutes, but do not
let the soup boil. Serve in bowls and garnish with fresh
parsley. Serves 6-8 Notes: Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

Recipe from: Brenda Hyde