Carrot soup

Ingredients:

• Carrots 3/4 kg
• Tomatoes 1
• Low fat milk 2 cups
• Water 2 cups
• Black pepper powder 1/2 tsp.
• Sugar to taste
• Salt to taste

Method:

• Cut carrots and tomatoes into small pieces.
• Boil water in a pan. Lower the heat and add carrot and tomato pieces.
• Cook till tender (about 30 minutes). Add black pepper powder.
• Use the blender to mix well with low fat milk, salt and sugar.
• Strain and refrigerate until thoroughly chilled.
• Serve cool. Optional, garnish with sliced almonds.

Notes:

• You can grate carrot and use. This will reduce the time of cooking.