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Carrot and Cranberry Soup    Veg  HT  SP  40mins

 

Serves 4-6    Hot  Vegetarian  Vegetables  Vegetable  Fruit  Soup  Gluten Wheat Free  Eggless

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

Instructions

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.
 

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