INGREDIENTS

  • 4-5 cups carrots , thinely sliced
  • 1/4 cup chopped onions
  • 2 garlic cloves , minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon thyme
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk
  • 1/2 cup heavy cream
  • 4 cups chicken stock
  • salt
  • dill

DIRECTIONS

  1. cook carrots, onion, garlic and seasonings in butter until they start to soften.
  2. Add flour and stir to coat.
  3. Add milk and one cup stock.
  4. Cover and bring to a gentle boil, lower heat and simmer covered, for 30 minutes stirring occasionally.
  5. Puree.
  6. Add remaining stock and cream.
  7. Heat throughout but do not boil.
  8. Salt to taste.
  9. Garnish with dill.