Curried Carrot Soup

2 tbs Olive Oil
2 lb carrot, peeled, cut in pieces
2 cups leeks chopped white part only
1 cup chopped green onions white part only
4 14 oz cans chicken broth
1 sweet potato peeled and chopped
2 cups peeled chopped potatos
2 tbs curry
2 tbs grated ginger
1 cup shredded cheddar cheese
1/2 cup minced fresh parley
6 tbs cilantro
Grated Romano Cheese, optional

heat olive oil in a Dutch oven medium heat. Add carrots, leeks, green onions, sweet potatoes, and potatoes. Saute until vegetables soften, about 5 minutes, add curry, parsley ,and ginger. Cook for 1 minute. Stir in chicken broth, bring to boil, cover with lid askew, then reduce to simmer until carrots are very tender. Cool in an 5 minutes, then pour into processor in batches and puree until smooth(or use a stick blender and puree in saucepan). Return to saucepan, bring to boil, then reduce to simmer. Stir in cheddar cheese and parsley and cook until cheese in melted. ladle into bowls, prinkle each with miced cilantro and romano cheese if desired

Number of Servings: 10

Recipe submitted by SparkPeople user JAIGFTL.