posted by Linda in San Diego 01-05-100 11:48 AM
from Sharon Parker
Cream of Carrot Soup
3 Cup grated carrots
1 1/2 Cup finely chopped celery
2 oz. onions, chopped
3 TBS. oil
1 qt. hot water
2 1/2 qt. milk or soy milk
1/2 Cup sifted, unbleached flour
1 1/2 TBS. salt
1 tsp. paprika
Parsley (for garnish)
Sautee carrots, celery and onions in 1 TBS. oil until tender. Add hot water and simmer until celery is thoroughly tender.
Heat milk in saucepan. Add rest of oil and add flour. Blend until smooth, stirring constantly. Cook until sauce has thickened. Add salt and paprika. Add vegetable mixture with thickening sauce. Garnish with parsley.