|
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. |
|
Other Soup Recipies |
 |
|
NUTRITIVE
VALUE (per
bowl) |
| Energy |
72
cal |
| Carbohydrates |
18.81
g |
| Protein |
2.55
g |
| Fat |
0.33
g |
|
|
