Creamy Carrot Soup I

Bring water to a boil in a large pot over medium-high heat.

Add sliced carrots, chopped onions, minced garlic, and ground ginger to the boiling water. Stir well to combine.

Reduce heat to medium and simmer for 15 minutes until carrots are very soft and easily pierced with a fork.

Stir in curry powder and brown sugar, mixing until fully dissolved.

Remove from heat and allow to cool slightly for 2-3 minutes.

Pour the mixture into a blender in batches and puree until completely smooth, working carefully with hot liquid.

Return the pureed soup to the pot over low heat and gradually stir in the milk until the desired consistency is reached.

Heat through gently without boiling, stirring occasionally, until the soup is steaming.

Ladle the soup into bowls and garnish with chopped green onions. Serve hot.