Ingredients :
Potatoes – 1 pc.
Carrots – 1 pc.
Green peas – 200 gr.
Flour – 3 tbsp.
Ghee oil – 10 gr.
Salt
Laurel leaf
Rinse and peel carrots. Then grate them on a coarse grater.
If you want the soup to be brighter in color, then grate the carrots on the finest grater. This will give the dish an orange hue. Put the grated carrots in a small saucepan with a thick bottom. Add a spoonful of ghee. Lightly poach the carrots in the pan for a couple of minutes.
Finely chop the potatoes. The smaller the potatoes, the faster the soup will cook. Add the potatoes to the pot with the carrots, pour water (or vegetable broth) and put to boil. Add salt to taste.
In 100 ml of water stir in 3 tbsp. flour. You should get a homogeneous mixture of white color. When the potatoes are almost cooked, add them to the pot. If they are frozen peas, they will cook for a couple of minutes and should be added at the end. Add the fresh peas along with the potatoes. After a couple of minutes, add the flour and water mixture and bay leaf. Stir and wait for the soup to boil.
Have a nice meal!
