Carrot Ginger Soup

1 medium onin, chopped
1 tbsp olive oil
8 good-size carrots, peeled andsliced into 1.2 inch coins
1 medium potato, cubed
1 tbsp freshly grated ginger
5 cups fat free,low salt chicken broth
salt and freshly ground pepper to taste

In a soup pot, saute onion in olive oil until translucent. Do not brown. Add carrots and potato and stir briefly. Add ginger and broth and bring to a boil. Turn heat down to medium low and cook, partly covered, until vegetables are tender, 20 - 25 minutes. Remove from heat, cool slightsy and peree in a blender or food processor. Refrigerate and reheat before serving. Freezes well.

Serves 4


Number of Servings: 4

Recipe submitted by SparkPeople user VIBAMOLIN.