Source: dLife

A creamy carrot soup with thyme, dill, marjoram, and parsley.

Servings

4 tbsp Margarine, 80% fat, unsalted
1 medium onions , chopped
2 medium garlic cloves , minced
10 medium carrots , sliced
6 cup low fat unsalted chicken broth
1 pinch dried dill weed
1 pinch dried marjoram
1 pinch ground thyme
1 pinch chopped parsley
1 pinch salt
1 pinch black pepper
3 tbsp cornstarch
0.5 cup Cream, whipping, heavy

1 In a large Dutch oven, melt the margarine, add the onion and the garlic, and sauté until light golden.
2 Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley, salt, and pepper to taste.
3 Reduce heat to low and let simmer until carrots are to desired tenderness.
4 Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well.
5 Add the cream and let simmer another 15 minutes (do not boil).

Garnish with extra parsley on top.