HEALTHY GINGER-CARROT SOUP

1 tablespoon olive oil
1/4 cup yellow or white onion, chopped
2 tablespoons ginger peeled and grated
3 1/2 cups carrots, peeled and chopped
2 cups vegetable broth
1/4 teaspoon nutmeg, ground
1/2 teaspoon salt
Reduced fat sour cream or yogurt and chopped green onions for topping

Reduced fat sour cream or yogurt and chopped green onions for topping

Heat olive oil in a large saucepan over medium-high heat.
Add onion and cook until tender and translucent, about 5 minutes.
Add grated ginger and cook until fragrant, about 3 minutes.
Add carrots, broth, nutmeg and salt and bring to a boil.
Reduce heat to a simmer and cook 15 minutes or until carrots are fork-tender.
Carefully pour mixture into a blender and puree, adding water as needed to thin the mixture.
Pour soup into serving bowls and top with a dollop of sour cream or yogurt and chopped green onions, if desired.

Serving Size: 6 soup bowls

Number of Servings: 6

Recipe submitted by SparkPeople user JUDYCAR.