Indian Carrot Soup

1 cup chopped onion
1 tbsp minced fresh ginger
1 tsp canola oil
1 1/2 tbsp curry powder
1/2 tsp ground cumin
4 cups low sodium chicken broth
5 large carrots to equal 1 pound
1 tbsp sugar
1/4 tp. ground cinnamon
1/4 tsp cayenne pepper
juice of 1 lime
1 tbsp dried cilantro
1/4 cup nonfat sour cream
Nonstick cooking spray

Spray a large saucepan with nonstick spray; heat over med heat. Add onion and ginger, reuce heat to low. Cover and ook 3-4 minutes or until onion is transparent. Add canola oil; cook and stir uncovered 3-4 minutes. Add cury powder and cumin. Add 2 cups of chicken stock and carrots, bring to a boil over hihg heat. Reduce heat to low, simmer covered 15 minutes or until carrots are tender.

Transfer carrot mixture to food processor, process until smooth. Return to saucepan; stir in remaining2 cups chiken broth, sugar, cinnamon, and cayenne pepper, bring to a boil over medium heat. Remove from heat and stir in lime juice. Ladle into bowls and top with 1 tbsp of sour cream and 1/4 of the cilantro.

Serving Size: Makes 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user ALANSBUTTERBEAN.