Carrot Soup

 85grms Butter/margarine.

 1 Large Onion.

1-2 crushed garlic cloves.

340grms Sliced 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 sweat 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).