Carrot Cream Soup

INGREDIENTS:

• 340 grams chopped carrots
• 90 grams boiled rice
• 4 cups water
• 30 grams butter
• 3 table spoons corn flour
• ½ table spoon white pepper
• 1 spring onion
• 4 cups milk
• 1 table spoon sugar
• 1 table chopped coriander leaves
• Salt to taste

Method:

Mix the corn flour to a smooth paste with a little milk.  Boil the rest of the milk and stir in the corn flour paste and cook until it becomes a little thick.  Keep aside.  Cook the chopped carrots and onion in butter on very low fire for five minutes, being careful not to brown the carrots.  Add the milk stock, boiled rice, salt, pepper, sugar, water and coriander, bring to boil and simmer, with lid on, for 35 to 40 minutes.  Pass through a sieve, reheat and then remove from the fire and add 30 grams butter.  Serve hot.  (If carrot soup is too thick, mix a little milk with it). 

                                                                                                              Serves 8.