Carrot and Corn Soup

Ingredients:
Carrots - 3 Cups (boiled and Pureed)
Sweet corn - 1/4th Cup (boiled and pureed)
Onion - 1/4th Cup (chopped)
Celery - 1/4th Cup (chopped)
Vegetable stock or Water - 4 Cups
Tobasco Sauce - 1 tbsp
Milk - 100 ml
Cream - 100 ml
Lemon Juice - 1 tbsp
Oil - 1 tbsp
Salt and white pepper to taste

Method:

• Heat the oil in a pan, saute the onions and celery.
• Add carrot and corn puree and allow to simmer.
• Add tobasco, salt and pepper.
• Add the water or stock and cook for 5 minutes.
• Then add cream and milk, cook for 2 minutes.
• Remove from fire and add lemon juice.
• Serve hot.