Carrots soup
Carrots soup


Ingredients

2 pouches of Ginger Carrots and buttery mushroom.

ΒΌ stick butter (you can use olive oil instead)

1 tablespoons fresh lemon juice

1 cup of water

 

Puree Ginger Carrots and Buttery Mushrooms in batches in blender. Melt butter in pot over medium-high heat. Add puree Ginger Carrots and Buttery Mushrooms to the pot. Stir couple minutes, then add lemon juice and water. Stir until boil. Serve hot.