Peas And Carrot Stew Vegetarian - cooking recipe

Ingredients

64 ounces peas and carrots
2 potatoes
1/2 onion, diced
1 chicken bouillon cube
1/3 cup water
2 tablespoons butter
1/4 cup flour
curry
salt
pepper

Preparation

Peel and dice 2 potatoes. Saute 1/4 cup of diced onion.
In a medium sized pot ad canned peas and carrots, diced potatoes and sauteed onions. Ad 1/3 cup water and cubed broth. Ad salt, pepper and some curry powder to taste and cook until potatoes are done.
Melt butter on medium heat in a small pot and ad flour to it. Stir constantly until combined with melted butter, forming a lightly yellow/golden lump. Ad 1/4 cup of warm liquid from the soup pot and whisk into the butter/flour ball until everything has a thick creamy consistency. This is called a Roux.
Ad the Roux to the pea and carrot soup and stir until everything is well combined. Boil for 2 minutes and simmer for another 2-3 minutes. Should the stew become too think, add some more broth or water.
The stew is now ready to be served.