2 pints vegetable stock
6 medium sized carrots, peeled and chopped
1 large onion, peeled and finely chopped
1 tablespoon tomato purée
1 tablespoon butter
1 tablespoon plain/all purpose flour
salt and black pepper


  • Simmer the vegetables in the stock until quite tender.                       
  • Mix the butter and flour together to form a smooth paste. 
  • Stir the butter and flour into the simmering stock. 
  • Add the tomato puree. 
  • Liquidise at this point for a smooth soup 
  •  Season with salt and pepper. 
  •  Simmer for a further 10 minutes and serve 


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