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See also
CREAMY CURRY CARROT SOUP
and
GINGER CARROT SOUP
serves 6
3 ounces butter
1 medium onion
3 ounces flour
8 cups
chicken broth
1 pound carrots, peeled and sliced
1 tablespoon sliced
ginger
1/2 cup milk
salt and pepper to taste
In a saucepan melt
butter. Add onion. Mix for a minute. Do not brown. Stir in the flour to make a
roux.
Pour chicken broth. Mix well with roux.
Add sliced carrots and
sliced ginger. Simmer for 30 minutes Puree soup in a blender.
Strain. Add
milk. Season to taste with salt and pepper. Serve hot.
