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Cream of Carrot Soup

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 All-purpose 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


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.


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