1 onion, finely chopped

1 carrot, thinly sliced

1 clove garlic, chopped

2 tablespoons (30 ml) butter

2 tablespoons (30 ml) curry powder

1 can (796 ml/28 oz) tomatoes

2 cups (500 ml) chicken broth

2 teaspoons (10 ml) sugar (optional)

1/2 cup (125 ml) 35% cream

Salt and pepper

In a saucepan over medium heat, soften the onion, carrot and garlic in the butter. Add the curry powder and cook 1 minute more. Add the tomatoes, broth and sugar. Bring to a boil, reduce the heat and simmer until the carrots are tender, about 15 minutes.

In a blender, purée the soup until smooth. Add the cream and adjust the seasoning. Return to the saucepan and reheat if desired (do not let the soup boil).

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