Creamy Carrot Soup
|Water||3 Cup (48 tbs)|
|Sliced carrots||4 Cup (64 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Brown sugar||2 Tablespoon|
|Curry powder||2 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
|Ground cinnamon||1 Dash|
|Skim milk||1⁄2 Cup (8 tbs)|
Place water in large saucepan; bring to a boil over high heat.
Add all remaining ingredients except milk.
Reduce heat and simmer for 40 minutes or until carrots and onion are tender.
Remove from heat; pour mixture in batches into food processor or blender.
Process until smooth and return to saucepan.
Stir in milk; cook over low heat until heated through