Recipe for Cream of Carrot Soup

Ingredients

  • 6 - 8 large carrots
  • 1 small potato
  • 1 onion
  • vegetable stock
  • knob of butter
  • ½ pint milk
  • small carton of cream

Cooking Directions

Peel and chop all of the vegetables.
Melt a little butter in a large pan.Gently fry the onions and carrots until slightly softer.

Add the potato and continue to fry for about a minute.
Add the vegetable stock.

If there is not enough water to cover the vegetables, add more water.

Boil until all the vegetables are soft.
Sieve or liquidize the soup to make a smooth thick liquid.

Return to the pan and reheat until boiling.Add the milk and cream.

Heat gently until almost boiling but do not allow the soup to boil.Add pepper and salt. Serve with bread.

Cream of Carrot Soup Photos

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