Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  teaspoon      sugar
     1/2  teaspoon      marjoram
     1/2  cup           water
   4      cups          sliced carrots
   2      tablespoons   chopped onions
   2      tablespoons   butter
   2      tablespoons   flour
   2      cups          milk
   2      teaspoons     dill weed
     1/4  teaspoon      thyme
   1      tablespoon    chicken stock base
   2      cups          half-and-half
   1      cup           heavy cream
                        salt and white pepper  to taste
   1                    carrot, grated
                        curry  to taste

Preparation:

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.