Creamy Carrot Soup

You'll Need
2 Tbsp margarine
5 Tbsp flour
1 pc beef bouillon cube
1 can (158 ml) evaporated milk
5 cups water
3 medium (350 g) carrot
1 can (140 g) DEL MONTE Tomato Sauce
2 stalks green onion, chopped

Here's How
1 BOIL 2 carrots until tender. Peel and mash. Cut remaining carrot into small cubes. Set aside.

2 HEAT margarine in pan. Add bouillon cube and flour, then stir. Add combined milk and water gradually, stirring until well blended. Add cubed carrots. Simmer for 10 minutes.

3 ADD DEL MONTE Tomato Sauce, mashed carrots, cheese, 1/3 tsp. iodized fine salt (or 1 tsp. iodized rock salt) and 1/4 tsp. pepper. Cook for another 10 minutes. Top with green onions.