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