| INGREDIENTS |
| Water |
4
cups |
| Carrots |
4
nos. |
| Potato |
1
no |
| Onion |
1
no |
| Black
pepper |
1/8
tsp. |
| Dried
basil |
1/4
tsp. |
| Butter
or margarine |
1
tbps. |
| Salt |
To
Taste |
| METHOD |
| 1. |
Place
the water and salt in a saucepan and bring to a boil. |
| 2. |
Add
the carrots, potato and onion, cover and simmer for 10-15
minutes or until the vegetables are tender. |
| 3. |
Puree
the vegetables with the water in a blender or a food processor. |
| 4. |
Return
the puree to the saucepan, add pepper and reheat the puree,
uncovered. |
| 5. |
Stir
in the butter just before serving. |
|
|
