I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery.
In the recipe for goulash, I use flour to thicken the soup, in the frying stage. Can I do something similar here? Or will it ruin the taste. I was imagining throughing in some flour with the carrots and onions as they fry.