Last Saturday, I made some carrot soup at home. It’s actually very seldom that I get involved in the kitchen, it’s just not my talent to come up with fantastic dishes for the family. But sometimes, I can also whip up a dish — with the help of a recipe, of course. This time, I searched my Del Monte Kitchenomics Cookbook, and I found the recipe for Creamy Carrot soup. It’s very easy to prepare and anybody can do it.
Creamy Carrot Soup
2 tbsp margarine
1 beef bouillon cube
5 tbsp flour
1 can evaporated milk
2 medium carrots
1 can Del Monte Tomato Sauce
2 stalks green onion, chopped
1/4 cup grated cheese (optional)
1 beef bouillon cube
5 tbsp flour
1 can evaporated milk
2 medium carrots
1 can Del Monte Tomato Sauce
2 stalks green onion, chopped
1/4 cup grated cheese (optional)
1. Boil carrots until tender. Peel and mash half of it, then dice remaining carrots. Set aside.
2. Melt margarine in pan. Add bouillon cube and flour while stirring. Add milk and 5 cups water gradually while stirring until well blended. Add diced carrots. Simmer for 5 minutes.
3. Add Del Monte Tomato Sauce, cheese, mashed carrots, 1/3 tsp. iodized salt (or 1 tsp rock salt) and 1/4 tsp pepper. Cook for another 5 minutes. Top with green onions.
Makes 6 servings
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