CARROT SOUP

10 carrots,cleaned and sliced
6 cups broth, beef, chicken or vegetable
4 tablespoons butter or margarine
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon fresh minced dill
2 teaspoons fresh minced marjoram
2 teaspoons fresh minced parsley
Salt and pepper to taste
3 tablespoons corn starch
1/2 cup cream (optional)

In a large Dutch oven, heat butter or margarine; add onions and garlic. Sauté until light golden.

Add all ingredients except corn starch and cream. Bring to a boil. Lower heat to simmer and cook until carrots are just tender. Mix cornstarch with a small amount of cold water to dissolve.

Add to soup and stir well. Add cream if using. Simmer another 15 minutes. do not boil.
Garnish with fresh parsley. Serves 8 to 10.