Reading Food Network magazine, it stated:  ”We wanted intense carrot flavor for our carrot-ginger soup, but chicken broth and water didn’t cut it.”

Why on earth would they think that water + chicken broth = carrot taste?

Their suggestion is to cook with a bottle of carrot juice, which is a neat idea.  But their first thought of using chicken broth was just ridiculous.   Maybe they meant boiling carrots in water, and using that?  That would be very time consuming, and not very effective.

After brushing for so long with all natural Tom’s of Maine toothpaste, I recently used Colgate. It tasted like I was brushing with candy. I had forgotten how sweet toothpaste can be! it was very weird.