Tooke and carrot cream soup
Chop carrots, onions, ginger, parsley into small pices and grate the garlic. Set these aside.
Blend ¾ of the carrots and boil to make carrot stock. Add half the onions, cook for 2 minutes
Meanwhile make a paste by mixing ITF with a little lukewarm water
In a clean pan, heat the butter, add in the remaining onions and cook till soft
Add the garlic and ginger and continue to fry for 3 minutes.
Add ITF paste and stir.
Add carrot stock, coconut milk, cream and white pepper and continue stirring
Add mixed herbs and salt to taste.
Simmer till the soup coats a wooden spoon and correct seasoning.
Sieve the mixture and bring to boil.
Put in serving bowl and garnish with chopped carrots and parsley.
SERVING HINTS: SERVE HOT WITH BREAD ROLLS.