Carrot Soup

Ingredients

• Broth from boiled mutton or beef
• Carrots
• Bread crumbs (optional)
• Coarse sea salt
• Toasted bread (cut into half-inch squares)

Directions

1. Combine the broth with chopped carrots in a stewpan.

2. Cover and simmer on low heat for 2.5 hours until the carrots are soft.

3. If desired, add ½ cup of bread crumbs and boil for 2-3 minutes.

4. Rub the mixture through a fine sieve with a wooden spoon.

5. Add more broth to achieve a thickness similar to pea soup.

6. Heat the soup in a clean stewpan and season with a little salt.

7. Serve with toasted bread on the side.