Serves: 6-8
Ingredients :
10 carrots, scrubbed, lightly peeled and sliced, 6 cups vegetable broth., 4tbsp. unsalted butter, 1 medium onion, chopped, 2 cloves garlic, minced, 3tbs. cornstarch, Water, Pinch dill weed, 1/8tsp. dried oregano and thyme, 1/8tbs. minced fresh parsley, Salt, to taste., Ground black pepper, to taste, ½ cup cream, Fresh parsley for garnish.

Method :
1.     In a large Dutch oven, heat the butter, add the onions  and the garlic, till light golden.
2. Add the vegetable broth, carrots, dill, oreganos, thyme, parsley, salt and pepper.
3. Bring all to a boil lower the heat and simmer until carrots are done.
4. Mix cornstarch with small amount of cold water to dissolve.
5. Add the diluted cornstarch to the soup and stir well.
6. Add the cream and let simmer another 15 min., but do not let the soup boil.
7. Serve in bowls and garnish with fresh parsley.