Carrot Soup

 85grms Butter/margarine. 1 Large onion. 1-2 crushed garlic cloves. 340grmsSliced carrot.

0.85lts Chicken or vegetable stock.  0.75 Ground cumin or Corriander or both.

2 Sticks of celery thinly sliced. 2 teaspoons of Lemon juice. 2 Bay leaves. 0.3 lts of milk.

Salt and pepper o taste.

Fry the onions and garlic to soften, then add carrots and sweaat for a while. Add the stock and all the other ingredients except the milk. Cook until everything is cooked. Remove the bay leaves and blend/liquidise. Return to the pan and add the milk and reheat. (Mixture can be frozen before the milk is added).