Carrot Soup

Ingredients:

Carrots – 455 gm

Celery – 115 gm

Onions – 55 gm

Stock – 885 gm

Butter – 30 gm

Refined flour – 15 gm

Salt and Pepper – to taste

Method:

Wash and scrape and dice the carrots into even-sized pieces.

Peel onions, wash and chop celery. Put the stock in a pan.

Season with salt and pepper, add prepared vegetables and simmer till quite tender.

Mix the flour to a smooth paste with butter. Add to the soup and simmer for 10 minutes longer.