Carrot Soup HT SP
Vegetable Vegetables Soups Starter Gluten Wheat
900g/2lb Carrots, sliced
1 Onion, chopped
480ml/16fl.oz. Fresh Chicken Stock
1. Place the
carrots, onion and stock in a large saucepan, bring to the boil then reduce the
heat, cover and simmer for 20 minutes, or until carrots are very tender.
2. Remove from the heat and allow to cool a little then transfer the mixture to
a food processor and blend until smooth.
3. Return the
mixture to the rinsed out saucepan, add the milk and honey and bring back to
4. Serve hot
sprinkled with grated with nutmeg.
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