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CARROT SOUP

Carrot

  • Carrots – 1

  • Celery – 1 stalk

  • White sauce – ( 1 tbls butter+1tsp flour+1/2 cup milk)

  • Salt

  • Pepper – 1 tsp

  • Heat oil and add bay leaf. Stir for a few mins and add carrots.

  • Add 2 cups water and cook carrots until they turn soft.

  • Cool carrots and blend them.

  •  Add the blended carrots to white sauce.

  • Boil the mixture.

  • Add salt and pepper and heat again for 3-4 mins. Switch off the stove.

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