Tasty Tuesday - Carrot Ginger Soup

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


Preparation
Heat oil in a large pan. 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. You may want to add some cream :)

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