This recipe for carrot soup was published in Dr. Allinson’s Cookery Book (1915).
1 carrot cut up small
1 potato cut up small
1 small onion cut up small
1 pint of water
a little butter plus pepper and salt to taste
Cook the vegetables in the water till quite tender then rub them through a sieve, add a little more water if necessary.
Return to saucepan, add seasoning and butter, boil up and serve.
NOTE: These days there is no need to use the sieve for the vegetables, unless of course you want to. A quick 5 second ‘whizz’ with a hand blender or in the food processor does the same job.