Ingredients:

• 3 – Carrots peeled and chopped
• 2 – medium size Onions chopped
• 2 tbsp – chopped Celery
• 2 – Bay Leaves
• 1 tsp – chopped Mint
• 2 tbsp – Tomato puree or finely chopped Tomatoes
• 2 tbsp – Butter
• 2 tbsp – flour
• 1 tsp – pepper powder
• 1 tsp – salt.

Method:

1. Cook the carrots along with the bay leaves, celery, mint and 1 cup of water till they are soft.
2. Mash well and strain so that you get a smooth paste.
3. Discard the residue.
4. Melt the butter in a pan and stir in the flour.
5. Simmer for a few seconds.
6. Remove from heat and mix in the tomato, carrot stock, pepper and salt.
7. Mix well. Simmer on low heat for 2-3 mins till the sauce thickens a little, then remove from heat.

Recipe courtesy of Bridget White