Cream Of Carrot Soup
|Vegetable bouillon/Water||720 Milliliter (3 Cups)|
|Carrots||1 Pound, cut into 1/8 inch slices (455 Gram)|
|Onion||1 Large, chopped|
|Margarine||30 Milliliter (2 Tablespoon)|
|Flour||60 Milliliter (4 Tablespoon)|
Bring bouillon to a boil in a large pan.
Add carrots and onion.
Cover and cook until the carrots are tender, about 15 minutes.
Drain, reserving cooking liquid.
Puree carrots and onion in food processor or blender adding a little cooking liquid if necessary.
In the large pan, melt margarine over medium heat and stir in Hour, mixing well.
Slowly stir in reserved cooking liquid and WestSoy.
Cook, stirring until mixture thickens and begins to boil.
Add pureed vegetables, salt and pepper to taste.
Cook until warm.