Carrot Zucchini Bisque

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Carrot Zucchini Bisque

 

1 cup water

6 large carrots, peeled and cut into 1 inch pieces

2 medium zucchini, cut into 1 inch pieces

2 cups milk

2 tbsps. flour

1/4 tsp. freshly ground black pepper

1/2 tsp. ground cinnamon

3 cubes vegetable bouillon

 

In a medium-size saucepan, add water and place over high heat. Add carrots,

cover and bring to a boil. Cook for 10 minutes. Add zucchini, cook for 5 more

minutes. Remove pan from heat and drain liquid. Puree vegetables in a food

processor until smooth. Transfer pureed vegetables to saucepan. Add milk. Place

over medium heat, uncovered. While stirring constantly with a wire whisk,

sprinkle in flour, black pepper and cinnamon. Add vegetable bouillon and

continue to stir until dissolved. Heat on low for another 5 minutes, stirring

frequently.