Carrot soup is vibrantly colorful and aromatic.
It’s made using the basic procedure for making pureed soups, thickened by the natural starch from the carrots as well as added potato.
Carrot Soup makes 6 servings.
200 grams carrot
75 grams malagkit rice
80 grams chicken meat, boiled and flaked
1 piece onion, small
2 pieces bay leaves
2 stalks onion sleeks
2 stalks celery
2 teaspoons whole black pepper
2 slices load bread, fried
3 tablespoons butter, unsalted
2 teaspoons artificial sweetener
2 tablespoons all-purpos flour
1/2 cup evaporated milk
2 Liters water
1. Boil carrot, chicken, malagkit, onion, onion sleeks, bay leaves, pepper and celery in 2 Liters of water.
2. Remove pepper and bay leaves when cooked.
3. Blenderize the mixture.
4. Set aside.
5. Melt butter in skillet.
6. Stir in flour and add to blenderized mixture.
7. Garnish with bread (croutons).