Carrot Soup
Angie Halten
This is a very delicate and yet flavorful soup, and is very healthy.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
- 2 Tbsp butter or margarine
- 1 onion chopped
- 2 cloves garlic minced
- 10 carrots sliced
- 1 potato peeled & diced
- 6 cups GF chicken stock
- 1 pinch marjoram
- 1 pinch thyme
- 1 pinch parsley
- Salt and pepper to taste
- 3 Tbsp cornstarch + 3 Tbsp cold water
In a large stock pot, sauté the onions and garlic in the butter until light golden. Then pour in the chicken stock and add the potatoes, carrots.
Stir in the marjoram, thyme, parsley and salt and pepper to taste, and reduce heat to low and let simmer until carrots are to desired tenderness.
Mix cornstarch with water in a small dish. Add to pot and stir until thickened. Then pour hot soup in blender/food processor and purée until smooth.