Carrot soup

Instructions

• 1. Heat the vegetable oil in a large soup pan over medium heat. Add carrots and cook, stirring occasionally for about 5 minutes.
• 2. Add 400ml water, 100ml milk and 1 chicken stock cube and bring to a boil over high heat. Reduce the heat to medium-low and simmer with a lid until carrots are tender.
• 3. Cool down the soup for about 30mins. Transfer the soup to a blender and process until creamy and smooth.
• 4. Transfer the soup again to a large soup pan and pour 250ml milk and heavy cream into the soup and mix well.
• 5. Season with salt and pepper to taste.
• Serve hot