3 tbsp. butter
3 tbsp. flour
Salt
1/2 tsp. curry powder
3 c. milk
1 1/2 c. coarsely shredded carrots
1 c. chopped watercress
Diced papaya (fresh or canned)
Chopped macadamia nuts
Shredded coconut

Melt butter and blend in flour, 3/4 teaspoon salt, and the curry powder. Gradually add milk and cook, stirring until thickened. Cook carrots, covered, in 1 cup water until tender. Add watercress and cook 1/2 minute. Add to hot milk mixture and bring to simmering point. Add a little more salt if necessary. Serve at once with last 3 ingredients as garnishes. Makes 6 servings.