|Carrots||4 Medium, cut up|
|Water||1⁄2 Cup (8 tbs)|
|Instant chicken bouillon granules||2 Teaspoon|
|Crushed dried mint||1⁄4 Teaspoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Cream cheese||3 Ounce, cubed (1 package)|
In covered saucepan cook carrots in water with bouillon granules, sugar, and mint for about 25 minutes or till very tender.
Meanwhile, cook onion in butter or margarine till tender but not brown.
Stir in flour.
Add milk all at once; cook and stir till thickened and bubbly.
Gradually add about 1 cup of the hot milk mixture to cream cheese; beat until smooth.
Return to saucepan and mix well.
In blender container place carrots with their liquid; cover and blend till smooth.
Add carrot mixture to milk mixture.
Cook and stir till soup just comes to boiling.
Stir in salt and pepper.
Garnish with fresh thyme, if desired.