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Carrot Soup

3 pounds carrots -- chopped
6 cups chicken bouillon
4 tablespoons butter
4 tablespoons flour
canned evaporated skim milk -- (12 oz)
1 small can tomato paste
white pepper


Cook the carrots in the chicken bouillon until soft. Cover pan to prevent too much moisture loss. Puree carrots (I find putting them in a blender with a little of the bouillon works best) and set aside. Reserve some of the bouillon/cooking water.

Melt the butter in the bottom of the pan. Add the flour, and stir until you have a smooth paste. Slowly add the reserved bouillon, stirring constantly. As it thickens, add the tomato paste, the canned milk, the pureed carrots, and stir. Add white pepper to taste.


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