Title: Cream of carrot soup
 Categories: Soups
      Yield: 6 servings
 
    1/2 ts Sugar
    1/2 ts Marjoram
    1/2 c  Water
      4 c  Sliced carrots
      2 tb Chopped onions
      2 tb Butter
      2 tb Flour
      2 c  Milk
      2 ts Dill weed
    1/4 ts Thyme
      1 tb Chicken stock base
      2 c  Half-and-half
      1 c  Heavy cream
           Salt and white pepper to
           -taste
      1    Carrot, grated
 
  curry to taste
  
  HINT:  This soup can be served chilled, but omit the grated carrot.
  When re- heating, do not boil.
  
  Stir sugar and marjoram into boiling water.  Add carrots and onion.
  Steam until tender.  Stir in butter until melted.  Sprinkle with
  flour.  Cook and stir until lightly browned.  Add milk gradually,
  stirring until smooth. Season with 1 teaspoon of the dill and the
  thyme.  Simmer 30 minutes, stirring occasionally.  Puree in blender
  or food processor and return to soup pan.  Add chicken stock base,
  half-and-half, cream, and season to taste. Refrigerate until serving
  time.  Reheat and stir in grated carrots. Garnish with remaining dill
  weed.