Carrot Soup

2  big carrot(s) chopped
2  medium potato(es) chopped
1  big onion(s) chopped
2  tablespoon(s) butter
1  teacup(s) milk
salt, Eastern black pepper and oregano to season. 

1. Boil the chopped carrot(s) and potato(es) in a vessel for about 7  minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
2. Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4  minutes or till onions are transparent.
3. Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3  minute(s). Sprinkle oregano.

Serve hot with: bread sticks.