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Sugar functions as a seasoning by enhancing the flavour of the carrots and helping to balance the flavours of the spices in this nutritious soup. Makes 6 servings.
3 cups (750 mL) water
4 cups (1 L) carrots, sliced in circles
1/2 cup (125 mL) onion, chopped
2 cloves garlic, minced
2 tbsp (25 mL) brown sugar
1 bouillon cube
1 tsp (5 mL) curry powder
1/8 tsp (0.5 mL) ground ginger
1 1/2 cup (375 mL) 2% milk
1/3 cup (75 mL) green onions or chives, chopped (for garnish)
In a large saucepan bring water to a boil. Add all remaining 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.
Serve warm. If desired, garnish with chopped green onions or chives.
It is well-known that sugar adds sweetness, but sugar also boosts other flavours within foods. In these recipes, small amounts of sugar enhance the flavours of the vegetables and contribute to the vibrant colours of these soups, making them a visually-appealing way to increase your daily servings of vegetables.