Cream of Carrot Soup

12 cups peeled and diced carrots
6 cups chicken stock (6cups water + 6 tbsp soup base)
3 medium onions

9 Tbsp butter
9 Tbsp flour
3 Tbsp cornstarch (or more)
3 tsp salt
1 tsp seasoning salt
12 cups milk

• Combine carrots, stock and onions in soup pan.
• Cook until veggies are tender.
• In separate pan, melt butter, stir in flour and salts.
• Add milk.
• Mix cornstarch with water and add to mixture.
• Heat and stir (to prevent bottom from burning) until boiling and thickened (needs to be quite thick).
• Pour into carrot mixture