ingredients
serves 4
1 carrot, sliced
1 onion, chopped
4 rashers bacon, chopped
1 tbsp (15 g) 1/2 oz butter
1 teaspoon curry powder
2 tbls (25 g) 1 oz plain wholemeal flour (whole grain)
450 ml (3/4 pint) fresh milk
2/3 cup (150 ml) 1/4 pt chicken stock
method
1. Gently saute the carrot, onion and bacon in the butter for 10 minutes until softened.
2. Stir in the curry powder and flour, cook for 2 minutes.
3. Gradually add the milk and stock stirring continuously until the soup thickens, boils and is smooth.
4. Serve with crusty rolls.
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