Recipes

Ingredients

5 sliced ​​carrot seeds

1 chopped onion

2 tablespoons butter

2 tablespoons Al-Matahin all-purpose flour

4 cups boiled water

2 cube chicken broth

2 small evaporated milk

1 tablespoon lemon juice

Salt and black pepper

Instructions

1. Cook the carrots in brine for 20 minutes, then drain from the water
2. Heat the onion in the butter until it wilts and becomes golden, then add the tins and stir
3. Add the boiled carrots, and gradually add the milk
4. Dissolve 2 cube chicken broth in 4 cups of boiling water then add to the mixture
5. Add the lemon juice and leave the mixture to boil, then reduce the temperature and leave for 5 minutes
6. Add the salt and pepper as desired, then hit the soup with electric mixer
7. Return the soup to the fire to heat again and then served.