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Creamy Carrot Soup with Milk

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Ingredients
  

  • 1 kg Carrots
  • 2 tbsp Butter
  • 1.2 Litres Vegetable broth
  • 250 ml McQueens Dairies Milk
  • Hint of salt and pepper
  • 2 tbsp Plain flour

Instructions
 

  • First, peel and chop the carrots. Melt 1 tablespoon of butter and cook the carrots in the butter for 5 minutes.
  • Next, add the vegetable broth then cover with a lid and bring to the boil, then cook on a medium heat for 15-20 minutes or until the carrots are soft.
  • Strain the soup and keep the liquid. Puree the carrots with a hand-blender. Melt the rest of the butter in the pot.
  • Then, sprinkle the flour on top and slowly start adding the vegetable broth whilst mixing continuously.
  • Add your McQueens milk and the carrots to the pot, mix well and allow it to bubble for a few minutes.
  • Add some salt & pepper (optional) or add more milk, depending on how you like the consistency of your soup. Serve and enjoy.