Carrot Soup (Serves 6)

Ingredients:

2 oz Butter
2 1/2 lb (pounds) carrots chopped
8 oz onions cut into cubes
10 oz potatoes peeled and cut into small cubes
salt & pepper
Pinch of salt
4 pints chicken stock (or veg)
Creamy milk (about half to a cup)

Method:

1. Melt the butter.
2. Add the chopped vegetables.
3. Season with salt, pepper and sugar.
4. Cover with a lid.
5. Leave on a low heat for 10 minutes.
6. Remove the lid and add the stock and boil for 5-10 minutes until the vegetables are soft.
7. Pour the soup into a liquidizer and puree until smooth.
8. Add the milk to thicken.