Cream of Carrot Soup

3 c sliced carrots

3 tb white flour

½ c boiling water

¾ tsp salt

1/8 tsp pepper

½ c chopped onions

1 to 1½ c skim milk powder

3 tb butter

3 c cold water

Cook carrots in boiling salted water till tender, about 10 minutes, and press through sieve with cooking liquid. 

Sauté onion in butter till transparent. 

Blend in flour and seasonings and gradually add cold water. 

Stir and cook till smooth and thick. 

Add carrots and heat.

Using the sieve gives it a nice creamy texture but instead you can mash a few of the carrots to thicken the soup.