1
: Heat oil in large saucepan over medium-high heat. Sauté onion, garlic, green pepper, celery salt, thyme and salt 2 minutes or until softened.
2
: Stir in flour until combined. Stir in water and carrots.
3
: Bring to a boil. Reduce heat and simmer 15 minutes or until carrots are tender.
4
: Gradually stir in evaporated milk and salmon. Simmer another 5 minutes or until heated through, taking care not to boil.