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Carrot and Cranberry Soup




Source of Recipe


Jana Church


Recipe Introduction


Origins Unknown


List of Ingredients




240ml/8fl.oz. Milk---sub your milk source
5 Large Carrots, chopped
100g/4oz Fresh or Frozen Cranberries
930ml/32fl.oz. Water
2 tbsp Cf Butter
Salt and White Pepper



Recipe



1. Place the milk in a medium saucepan and bring almost to boiling point.

2. Add the remaining ingredients, bring back to the boil then reduce the heat and simmer for 20 minutes.

3. Drain off most of the liquid into a jug then mash the remaining solids in the pan with a potato masher.

4. Gradually add the liquid back to the saucepan, mix well, bring to the boil and serve immediately.