Carrot soup.

Carrot soup.

Garnish.Carrots, 1 head.½ cup finely chopped onion.1 tablespoon butter.1 tablespoon flour.Water 1-1 cups chicken stock or vegetable and a half.Half cup of milk.About half a cup of orange juice.Salt and pepper.How to do it.• Take carrots, cut into small pieces and keep some of the onion and fry with butter, use low heat and stir until onion is cooked, the color is clear. To sprinkle with flour and fry them up, being careful not to burn. The water stock to gradually stir to combine. Add the carrot, we cut them down and then pour the water out of stock. Leave it to boil over low heat until the carrots are softened for a moment.
• carrot juice to blender until fine. Pour back into pot. Season with salt and pepper to a boil then add the milk, boil it for another few minutes I let it cool down. Before eating with orange juice. Garnish with parsley and orange peel texture beautifully.Carrots are known for their nutritional value. Lord of beta carotene a heads up to 6994 micrograms of research. Dr. Ronald Watson, University of Arizona study found that the United States. Beta-carotene intake is about 30-60 mg per day. Can be proved by the increase in white blood cells. By eating a carrot to induce effective immunity should eat 50-10 per head.
The carrots also provide many nutrients such as iron, phosphorus, vitamin C, calcium and various amino acids. I also have the power to 337 kilo calories but no fat to be dismal.I added a little more with the most nutritional value. Carrots should be used fresh. Do not keep it long because it will not sweeten. I know this, do not delay come out with sensitivity.