Common Carrot Soup

• Soup, 2 quarts
• pounded carrot, 1½ lb.
• salt, cayenne:

The most easy method of making this favourite English soup is to boil some highly coloured carrots quite tender in water slightly salted, then to pound or mash them to a smooth paste, and to mix with them boiling gravy soup or strong beef broth (see Bouillon) in the proportion of two