Carrot Soup with Milk

2 medium carrots,

shredded3 tbsp vegetable oil

3 tbsp flour

2 cups milk

1 tsp paprika

3 cups water

1 tbsp salt to tasteFor garnish fresh parsley/dill, chopped

Place vegetable oil and shredded carrot in a pot. Saute over medium heat for about 4-5 minutes. Stir in flour and paprika. Saute for additional 2-3 minutes.Add water first and then milk. Stir well to dissolve flour particles. Bring to a boil. Then reduce heat to low, close the lid and simmer for about 15 minutes.Mix the soup with a blender till it gets smooth. Then stir in salt and cook for an additional 5 minutes. Garnish with parsley/dill before serving.