Ingredients

• 650g Carrot
• 100g Chicken Stock
• 2 tablespoons All Purpose Flour
• 230g Single Cream
• 1 tablespoon Ground Cumin
• 2 tablespoons Butter

Tools

• kCook Multi
• Kcook bowl
• Heatproof bowl

Method

1. Fit thick slicing disc (5) to direct prep attachment
2. Fit direct prep attachment to kCook Multi
3. Fit stir tool to kCook bowl
4. Fit kCook bowl to kCook Multi
5. Turn direct prep attachment to position 1
6. Slice carrot into the kCook bowl with direct prep attachment
7. Turn direct prep attachment to position 2
8. Add chicken stock to the kCook bowl
9. Attach lid to kCook bowl
10. Cook with filler cap removed - 10 min, 98°C, speed 3
11. Drain content of kCook bowl into heatproof bowl then set aside
12. Clean kCook bowl
13. Fit whisk tool to kCook bowl
14. Add butter to the kCook bowl
15. Fit kCook bowl to kCook Multi
16. Attach lid to kCook bowl
17. Heat with filler cap removed - 1 min 15 sec, 80°C, speed 5
18. Then add all purpose flour to the kCook bowl
19. Cook with filler cap removed - 5 min, 110°C, speed 6
20. Then add single cream and ground cumin to the kCook bowl
21. Season to taste
22. Cook with filler cap removed - approx 2 min, 98°C, speed 4
23. Transfer content of heatproof bowl to kCook bowl
24. Cook with filler cap removed - 1 min, 62°C, speed 4
25. Serve

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