Carrot Ginger Soup Recipe

Ingredients

2 tablespoons olive oil

3/4 cup chopped onion

1/2 cup chopped green onions

4 cups finely chopped carrot (about 1 1/4 pounds)

3 cups cubed peeled baking potato (about 1 pound)

1 tablespoon grated peeled fresh ginger

3/4 teaspoon salt

1/4 teaspoon curry powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon black pepper

1/8 teaspoon ground cloves

3 (15.75-ounce) cans fat-free, less-sodium chicken broth

2 bay leaves

Chopped green onions (optional)

Preparation

Heat oil in a large Dutch oven over medium heat. Add onions; sauté 3 minutes. Add carrot and potato; cook for 1 minute. Add ginger and remaining ingredients; bring to a boil. Cover. Reduce heat; simmer 1 hour. Discard bay leaves. Place 6 cups in a food processor; process until smooth. Return to pan, and stir well. Garnish with green onions, if desired.