CREAM OF CARROT SOUP
1lb carrots, sliced
1/2 lb onions, sliced and chopped
2 level teaspoon curry powder
1/2 pint milk
2 tablespoon cream
Melt butter, add onions, carrots and curry powder.
Fry gently for about 5 minutes, stirring to prevent sticking.
Add stock bring to the boil and simmer 25-30 minutes until vegetables
Liquidise or sieve soup and return to the pan, add milk and cream,
bring to boil. Season to taste. Serve with croutons.