Ingredients
- Carrot - 1, sliced
- Onion - 1, chopped
- Bacon - 4 rashers, chopped
- Butter - 15g (½ oz)
- Curry powder - 1 tsp
- Plain flour - 25g (1 oz)
- Milk - 450 ml (¾ pint)
- 150 ml (¼ pint), chicken or vegetable stock
Preparation
Gently sauté the carrot, onion and bacon in the butter for 10 minutes until softened.
Stir in the curry powder and flour, cook for 2 minutes.
Gradually add the milk and stock stirring continuously until the soup thickens, boils and is smooth.
Serve with crusty rolls.
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