Ingredients
Carrots, cut up (4med.), sugar (1/2tsp), water (1/2c), all purpose flour (1tbsp), dash pepper, salt (1/2tsp), cream cheese, cubed (1pkg. or 3oz), milk (2 1/2c),butter or margarine (1tbsp), chopped onion (1/4c), crushed, dried mint (1/4tsp), sugar (1/2tsp), instant chicken bouillon granules (2tsp).

Method of preparation:-
Take saucepan, put water with bouillon granules, carrots, mint and sugar in it. Cover the pan and cook it for about 25 minutes or until the carrots get tender. Take another pan, heat butter or margarine in it and then cook onions in it until they get tender. At add the milk in it and cook it until it gets thickens. Slowly add 1 cup of this mixture to the cream cheese. Beat this mixture until it gets smooth. Again put it in the saucepan and mix it. Take a blender. Put the carrot mixture in the container, cover it and then blend it until it gets smooth. Now mix both the carrot and the milk mixtures I n the pan and cook until the soup starts boiling. Add salt and pepper and mix well. Now garnish the soup with mint leaves and then serve it.

Number of servings – 4