Carrot Soup

- 1 onion, chopped
- 1 garlic clove, chopped
- 450g carrots
- 1 pint chicken stock
- Pinch of sugar
- 150ml single cream

1: Gently fry onion and garlic in a little oil until soft and golden, not brown.
2: Add chopped carrots, chicken stock and sugar and cook until carrots are soft.
3: Blend using a food processor or hand blender.
4: Return to heat and add cream.
5: Serve with fresh bread.





Recipe from Naomi Miles.  She recommends using this website to make conversions if needed -
http://www.france-property-and-information.com/cooking_converter.htm