Carrot Soup
Serves 3
- 6 - 8 large carrots, sliced
- 1 3/4 pints water
- vegetable stock cube
- small bunch of fresh parsley, chopped
- black pepper to taste
- quarter teaspoon cinnamon
- quarter pint skimmed milk
Method
- Place all the ingredients except for the milk and a little of the fresh parsley in a large pan, bring to the boil and simmer until vegetables are cooked, stirring occasionally.
- Puree in a blender or food processor, return to the pan and stir in the milk until a good consistency is reached.
- Serve sprinkled with the remaining chopped parsley.
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