Contributed by (Adapted from www.parsleysoup.co.uk)

Ingredients

2 roughly chopped Carrots
2 Tbs Flour
1 Tbs Butter
275ml (1/2 pint) Vegetable stock or Soya milk
Salt, Pepper, Herbs (e.g. Dill)

Instructions

Boil carrots until soft, then drain and purée. Melt margarine over low heat and stir in the flour. Let the flour cook gently for one or two minutes. Stir in the carrot purée and add the stock or soya milk a bit at a time. Season and heat until the sauce has thickened.

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