Creamy carrot soup

Creamy Carrot Soup

Adding a touch of brown sugar to this creamy carrot soup enhances the natural sweetness of carrots and balances the rich flavours of the spices. Makes 6 servings.

Ingredients

Water 3 cups (750 mL)
Carrots, peeled and sliced 4 cups (1 L)
Onion, chopped  1/2 cup (125 mL)
Garlic, minced 2 cloves
Brown sugar 2 tbsp (30 mL)
Vegetable bouillon 1 cube
Curry powder 1 tsp (5 mL)
Ground ginger 1/4 tsp (1 mL)
Milk, 2% 1 1/2 cup (375 mL)
Green onions or chives (for garnish) 1/3 cup (75 mL)

Instructions

  1. In a large saucepan bring water to a boil. Add all ingredients except the milk. 
  2. Reduce heat and simmer for 40-45 minutes, or until carrots and onion are very tender. 
  3. Remove from heat and pour mixture into food processor or blender to puree; return to saucepan. 
  4. Reduce to low heat and stir in milk, heating until warm but not boiling. 
  5. Garnish with chopped green onions or chives.